Zoës Kitchen (NYSE: ZOES), a fast casual Mediterranean-inspired restaurant group, today introduced several unique ingredients to their menu, bringing the flavors and benefits of Mediterranean eating to guests via four new menu offerings.
Innovating within the restaurant space, Zoës Kitchen is the first restaurant group to introduce the lupini bean to the United States, adding this protein-packed, mild-flavored legume to their menu across 170 restaurants in 17 states. Farro will also be incorporated in the menu, an ancient, savory, fiber-rich grain that is commonly used in place of pasta and rice in the Mediterranean. Calabrian peppers, from Calabria, Italy, will add a slightly sweet and mildly spicy flavor to several dishes. Light and crispy piadina flatbread will offer guests an alternative to traditional breads used for sandwiches in the US.
To view the multimedia release go to:
http://www.multivu.com/players/English/7753651-zoes-kitchen-new-mediterranean-dishes/
This year, Bob Evans Farms is partnering with JDRF for the second year, with a goal of raising $100,000 for T1D research by selling JDRF’s signature paper sneakers in each of its 561 restaurants.
Starting today through March 19, guests can support the fight against T1D by making donations of their choice to JDRF at their local Bob Evans restaurant. Guests interested in making a contribution will receive one of JDRF’s paper sneakers to sign and display. In addition, on March 19, Bob Evans will host a national community fundraiser, donating 15 percent of sales to JDRF when guests present a fundraising flyer. To access and download the community fundraiser flyer, visit Bob Evans’ Curing Diabetes Facebook page.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/65919-bob-evans-farms-fight-against-type-1-diabetes-t1d-jdrf-partnership
Widowed at a young age, Patty Montanari take a page from the neighborhood Mafioso and turns to selling contraband cigarettes to support her songs. After she begins a romance with a mobster who gives her a restaurant to manage, Patty gets promoted even higher to a money currier for the family. Even though shes living the high life, she soon becomes disenchanted with the mob. And as everyone knows getting out isnt exactly easy, especially when youre working for the boss of one of New Yorks five biggest families. See how she tries to break free without losing her life.
Widowed at a young age, Patty Montanari takes a page from the neighborhood Mafioso and turns to selling contraband cigarettes to support her sons. After she begins a romance with a mobster who gives her a restaurant to manage, Patty gets promoted even higher to a money currier for the family. Even though shes living the high life, she becomes disenchanted with the mob. And as everyone knows, getting out aint exactly easy, especially when youre working for the boss of one of New Yorks five biggest families. See how she tries to break free without losing her life.
Barcelona is hosting the third edition of the Wine & Culinary International Forum today, a biennial international conference dedicated to food and wine pairing promoted by Bodegas Torres. Over 250 professionals, including sommeliers, restaurant owners, distributors and journalists from almost 20 different countries, participated in the event. Celebrated in the Palau de Congressos de Catalunya, it provided a forum in which to reflect and discuss the complementary relationship between wine and food under the heading “Wine and World Cuisines.”
The president of Bodegas Torres, Miguel A. Torres, opened the event, which featured talks, tastings and culinary demonstrations by a total of 20 national and international experts who are highly regarded in their fields. Among them, Josep Roca, sommelier at El Celler de Can Roca; the award winning wine-writer and journalist Sarah Jane Evans MW, an expert in Spanish wines as well as the former Chairman of the Institute of Masters of Wine; the prestigious French enologist Pascal Chatonnet, one of the leading researchers into the microbiological factors involved in the interaction between wine and oak; Canadian researcher François Chartier, a pioneer in the aromatic science of molecular food matching since 2004 and author of Taste Buds and Molecules, world’s best innovative food 2010; the renowned French wine critic Michel Bettane; and the endocrinologist Dr. Francisco Tinahones, a researcher at the University of Malaga.
To view the multimedia release go to:
http://www.multivu.com/players/uk/7948051-torres-wine-culinary-international-forum/
The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7077455-nra-what-s-hot-forecast-2016/
The National Restaurant Association (NRA) each year gets in the kitchen with chefs to reveal the top menu trends for the coming year. For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7077452-national-restaurant-association-american-culinary-federation-whats-hot-forecast-2015/
It's a stretch to say he works in the marketing department for a restaurant with this mind-numbing job! On a positive note he can't really sink any further down the corporate ladder, this is about as low as it can get!
http://www.westwoodhelp.me/
Whether you're entertaining at home, celebrating at a restaurant or attending a potluck party, the holidays are a time for friends and family to gather and eat. Don't let food poisoning spoil your holiday plans. At BeSmartBeWell.com, meet Chef Kang, a Le Cordon Bleu chef, and Ellen, a real mom who has some things to learn about food safety. They will show you how to keep your kitchen and holiday menu safe.
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/foodsafety/50828/
Fleur by Hubert Keller, now open for lunch and dinner at Mandalay Bay, debuts the innovative chef’s latest fashionable epicurean experience. Featuring gourmet small plates packed with powerful bites of flavor, Fleur’s contemporary menu is inspired by Keller’s travels to Spain, Italy, North Africa, South America, Asia, and his homeland France. As the first small plates concept for Keller, Fleur offers guests a new dining experience from the Bravo “Top Chef Masters” cheftestant in a welcoming, casual-chic environment.
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/mgmresorts/36250/
Restaurant.com CEO Cary Chessick gave away $20,000 in cash to 40 random attendees at a social media conference. Chessick\\\'s celebration, called TweetItForward, was unveiled during Internet Week New York at the inaugural Likeable U: The Social Media Movement, attended by thought leaders and industry experts. He shared his experiences about the value in the gift of giving before each randomly chosen guest was presented $500.
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