Culinary archaeology

I have no official confirmation of this, for that would require walking up a flight of stairs and asking a question, but imagine my HORROR when I found these titles tucked away in an office alcove, seemingly destined for that Great Big Blue Box In The Sky:

Orlando Cuisine: The Menu and Dining Guide to Orlando’s [...]

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High-end humble

It takes a special kind of creativity to develop event menus — the offerings need to be fresh but familiar, affordable and accessible, and most challenging of all, scalable and reproducible for gatherings of 12 or 1200.
Bizbash magazine honed in on this challenge in their recent article, Big Flavors, Not-So-Big Prices. As they describe [...]

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The best part of waking up … and dining out

According to CREST/NPD Group, regular coffee was the most popular beverage ordered at Canadian restaurants in 2007, outselling milk by nearly a 7-to-1 margin.
While the top-selling beverages show little change from one year to the next, juice, hot tea, iced tea and hot chocolate all showed slight gains over 2006.
For the full list of top [...]

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Makeovers: Not just for restaurants!

Contest deadline = tomorrow!
If you’re a fan of food, you’ve probably seen at least one episode of Restaurant Makeover, where a top chef and interior designer team up to help renovate and relaunch existing establishments. Part of the show involves a menu makeover - but rarely is the same attention given to the bar.
Until [...]

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Too cruel a rule

I once knew a guy who knew a guy who had an odd food rule. It went something like, “No hot drinks / No cold meats.” Now, I’m a very tolerant sort who doesn’t like to criticize the food preferences of others — with one sole exception that I’ll write about soon — [...]

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