The Mother of all Days
by Chef Leonard W. Elias CEC
Its 4 am, as I sit here drinking my coffee, surfing the net, clipping recipes and gearing up for the “Mother of all Days” all I can say is that I am glad I have a place to go. Yes today will be crazy, at last count we were up to 670 reservations for Mothers Day Brunch. It is what we do and under the right circumstance can actually be fun and challenging. Last night I had two weddings and a full day of regular serviced meals, so prep for today actually started on Wednesday. It sounds like a Christmas carol, 12 beef tenderloins, 11 boxes of shrimp, 10 roast turkeys, 9 legs of lamb, you get the rest.
Vacationing In Paris - Finding the Best Neighborhood For Your Stay
If you are planning a trip to Paris, you will find an overwhelming number of luxury hotels, inns, hostels and even private apartments available for rental in almost every neighborhood. The most important factor to consider is the location. The perfect location will depend on individual preferences. Visitors will often hear the terms "Left Bank" and "Right Bank" regarding Paris neighborhoods, referring to the southern and northern sides of the Seine River, respectively. Here are some districts (or arrondissements) to consider for your stay.
Food shopping in Recessions - Why Can't Healthy Food be Affordable?
Global food prices have been volatile for a couple of years now, leaving shoppers to make an uncomfortable choice between the cost of their shopping in a recession and buying healthy, natural foods.
So how have food shopping habits changed over this period? What has been the impact on the growing trend for natural, healthier foods and can anything be done to make food prices less volatile?
Oil price rises in early 2008 had a major impact on food prices - both because of the increased costs to farmers of producing them, plus increased costs of packaging materials and of transporting to the shops.
Winner of NRA Show® Hot Chef Challenge 2010 to Cook Alongside Chef/Restaurateur Marcus Samuelsson
National Restaurant Association Restaurant, Hotel-Motel Show 2010 to feature impressive lineup of international culinary stars
(CHICAGO; May 6, 2010)— Palm Beach, Fla-based Jeremy Hanlon and Food Network’s “Chopped” has been selected the winner of the NRA Show® Hot Chef Challenge 2010, the National Restaurant Association announced today. A feature of of the Association’s annual Restaurant, Hotel-Motel Show, this year’s NRA Show Hot Chef Challenge invites professional chefs and home cooks to submit a short video of themselves preparing their favorite recipe using fresh produce and any other ingredients for their chance at culinary stardom. Hanlon’s winning video featured him preparing achiote accented cobia “sous vide” with local oranges, fennel and scallion, served with toasted organic quinoa and fresh basil.
World Culinary Showcase at NRA Show 2010
Celebrity Chefs and New Menu Ideas From Around the Globe Take Center Stage in World Culinary Showcase at NRA Show 2010
2010 National Restaurant Association Restaurant, Hotel-Motel Show® attendees will also have a chance to win tickets to Hollywood premiere of “Eat, Pray, Love”
(Chicago) Some of the most celebrated chefs and culinary innovators from around the globe will show off their skills at the world’s largest restaurant industry trade show this spring. This year’s NRA Show® will feature the brand-new World Culinary Showcase, where attendees experience high-energy, interactive cooking demonstrations and find the information and inspiration to create fun, flavorful and nutritious menu ideas. NRA Show 2010 will be held May 22-25 at Chicago’s McCormick Place.
“The World Culinary Showcase, running throughout NRA Show 2010, will feature world-class chefs and culinary experts demonstrating great recipes and techniques to help increase profits and customer satisfaction,” said Ira Cohn, Convention Chair for NRA Show 2010 and President of ARAMARK Business and Industry Group. “It is sure to be an exciting event that will provide a host of ideas and inspiration.”
A Wine Lover's Weekly Guide To $10 Wines - A Greek Dessert Wine
This review marks a double first. It's our first sweet wine, and our first Greek wine. Given the wine's sweetness a full serving is quite small. Don't, we repeat, don't ever drink full servings of a wine like this. You will definitely regret getting sick and drunk on dessert wines. When you think of Greece you may be thinking of Retsina wines, wines tasting of resin that still represent a major section of the Greek wine market. You won't find any such wine reviewed here, and not because of the price.
Samos is a small, mountainous island in the Aegean Sea off the coast of Turkey. Its inhabitants have been making wine for well over three thousand years. The Muscat grape is a relative newcomer, probably introduced in the Sixteenth Century. These grapes were grown on the slopes of Mount Ampelos at a height of up to half a mile (less than a kilometer) by a local cooperative founded in the 1930s. The wine reviewed below is their base product; their top of the line is the Samos Anthemis. Usually my quotes are limited to the marketing materials but exceptionally I'll quote one of my favorite wine reviewers, Tom Stevenson, "One of the great sweet wines of the world...are all superb, perfectly-balanced, rich, and mellifluous wines..." If you agree with Tom, you are in for one real bargain.