Not just coffee

Archive for category food universe

Local Before Locavore: Ireland

Apr 14

Posted by admin in dining out, food universe, healthy eating, lifestyle, travel

If there’s one aspect to an Emerald Isle trip that stands out loud and clear, it is the emphasis on freshness: Fresh caught, fresh picked, or even fresh slaughtered. There’s no doubt that the food on the plate defines freshness. No one ever bothers to explain to a diner or a guest at a B&B: It’s understood, a given. No one uses terms like day boat, it is expected that the cod or the haddock, the soul of a proper lightly breaded fish and chips entree, whether at a pub or a restaurant, resonates fresh out of the water. Hours, not days.

Chips. Now that’s a word used frequently as the exalted Potato has a life of its own. Yes, you can ask for your chips extra crispy, no problem. To go with the chips, you might get a side of new potatoes. No one wants the fresh veggies to be alone in a side plate! Since it seems everyone you meet is some sort of farmer or has a strong tie to the land, getting a new potato is almost a joke of the phrase. Of course, it’s new as in just dug up! If it’s a vegetable you crave, and mushrooms you favor, you’ll be delighted. I may have enjoyed the best side of Portobellos I’ve ever had!

Besides the line caught fish, there are an abundance of seafood choices for those who prefer the popular seafood chowders or want to begin their morning with a few fresh oysters. April normally has a limited supply of the oysters, and often small, but this year’s bizarre cold and snowy winter has chefs delighted with a variety of large-sized bivalves.

Of course, the salmon, the lox, the smoked fish: It’s all there and all fresh-caught or prepared in a nearby smokehouse.

When you inquire about a dish, the person taking your order is apt to wax eloquently about its flavors, almost regardless of the item. Look at the meats. Yes, it’s true that the lamb, prepared any number of ways, speaks volumes about lifestyle. Grass-fed is the norm in the country as animals roam the hills and freely eat without much exposure to a penned life. The taste comes through with every bite. Fat? No. Meat, yes.

As we in the states put up banners shouting “LOCAL”, and take great pride in what our farmers are producing and carrying into the city, we are reminded how far we have come and far we must go. Packaged and processed are not words that should be in our vocabulary.

Let’s celebrate Earth Month with a strong focus on how we can continue to emulate what some countries have been doing as their norm.

Champion the fresh.

 

Tags: , , ,

No Comments

Gluten-Free Gold: Ireland

Apr 11

Posted by admin in food universe, gluten-free, lifestyle, tourism, travel

Whether one is Celiac, has some gastro requirements, or is gluten intolerant, there is no easier place to visit than Ireland. From the minute you check into your first B&B, you’ll be treated to a food surprise. People ask if you need anything special, as in GF bread, or as you venture into a bigger establishment, you’ll be greeted with a menu that lists so many food options for both the Vegetarian and the Gluten-free.

Why? Well, that is still the unresolved issue although the country seems to have a very high percentage of Celiacs. Several theories circulate, but nothing is a spot-on answer. There’s the brown flour theory as in the staple of the Irish meal: Soda Bread. Brown flour is quite different from many of the flours we have in the states and is not sold here, but it is a heavy flour. As for the GF breads, they toast, and toast well. No one seemed to have many details, but both the flour discussions are far from over. More to discover.

In the meantime, Ireland proves itself a welcoming destination as the people are so warm and friendly, and yes, so dependent on tourism dollars. Visitors, GF or not, will agree it is an idyllic setting, but those with special food needs will find travel easy and wonderfully accommodating. Quite a surprise. No need to seek out a list of a few restaurants that might have a menu or an item for your needs. Rather the opposite of the States, as the whole country seems to be on guard for the Celiac. Travel can be so difficult for those with special food needs. Or so easy as in the case of Ireland. What a pleasant surprise on so many levels!

Go for it. Erin go Bragh!

Tags: ,

No Comments

A Good News Round-Up

Mar 29

Posted by admin in beverages, Environment, food universe

Just saw that after almost two years of testing, the California based chain restaurant group, Baja Fresh Mexican Grill is all about composting and sustainability. We’re talking more eco-friendly plates, made of wheat byproducts, so G-F people, do not ingest! They’re also using unbleached burrito and taco wrappers. All good news.

Now we just have to teach people how to dispose of their various waste materials. Have you ever seen the way people line up at Whole Foods when they try to dispose of their containers? The way they study the possible receptacles, (trash, compost, and recycle) makes you wonder if companies need to keep a video playing above the disposal areas! You Tube video in the works!

Continuing the eco-theme, have you seen the nifty lunch and snack bags from EcoBags? They are just what we all need  for our snacks and picnic lunches. It is going to feel like a real Spring pretty soon. Be patient. The bags make recycling super simple: Nothing to throw out and a handy, attractive container to use and reuse.

And for our beverages, it’s time to be reminded about the Hydro Flask. We’ve had enough worldwide discussions about the waste from plastic water bottles, no matter how many times the companies reduce the plastic. Carrying this BPA-free fully insulated container enables you to begin with your morning coffee and then switch to a cooling water beverage. Hot stays hot and cold, cold. You know the drill, but what makes these handsome containers impressive is their double insulated wall. Never lose sight of their give-back program: You designate the charity and 5% of the gross gets donated through their partner program, FivePercentBack.

For the record, I have both the EcoBag and the Hydro Flask and give them both regular workouts! Trust me on their usability and feel good characteristics!

The math on all these programs is simple: We are helping save our planet, one action at a time. Earth Day is still several weeks away, but no single day should be our sole focus.

 

Tags: ,

No Comments

More than grilled veggie entrees, please

Mar 24

Posted by admin in food universe, restaurants

It’s time. Time for chefs and cooks at all levels to get it. Yes, I’m talking about working with the non meat-eater. Maybe the dining out customer is a flexitarian and chooses days to vary the protein. Far too many individuals want an occasional non-meat entree but know that something more exciting can come out of the kitchen than just a plate of rice with some grilled vegetables. Sure, I’m not denying that there are multiple ways to serve the vegetables, kebabs and skewers or atop a salad, or… You get it. These are opportunities for chefs, restaurants at all levels, and foodservice companies to wrap their arms around a more creative menu that appeals to all diners.

It is not impossible for a good chef, often with multiple days of a heads up, to come up with a beautiful list of options. Yet, why not show that same spunk and put one or two items on the menu that say “We cater to everyone.” More customers are looking for creative alternatives.

These early days of spring are a perfect time to embrace the possibilities. Rice has lots of company; try quinoa–it makes a great salad or side dish. Broccoli has its adherents, but really no need to dance around the other extensive produce choices. How about fruits? So many more choices than just apples combined with walnuts. Truly.

Chefs who get it are rewarded with a steady base of customer loyalty. It may be time to clean off the back burner and see what new approaches can make a menu appearance. Research indicates consumers are dining out again. Make it worth their while–treat diners to creativity.

 

Tags: ,

No Comments

I’ll Do It My Way: Chefs Say “NO”

Mar 15

Posted by admin in dining out, food universe, New York Times

Thanks, Frank (as in Frank Sinatra for the hip-hop focused), but that concept of doing it Your Way seems to be fraught with pugilistic intent when we speak of restaurants. Yes, chefs, want to be supreme and create what they want, how they want it, and often without adjustments. Diners, on the other hand, have become more than just restaurant novices and recognize that there are numerous ways to prepare a dish and having it only one set way may not be that appealing or healthy. Let’s play out the basic house salad scenario as an example.

Have you ever sat in a dining room and listened to table talk. I can almost guarantee that if you are in the axis of five tables and someone at each of the tables orders a house salad, not very many will accept it with the designated salad dressing, even with truffle oil! You’ll hear can I have it on the side, or, how about a different dressing. Who’s right? Who gets to make the decision? A significant part of that answer rests with price point. High-end chefs believe more fervently about their decisions.

Diners want some control, and chefs want to maintain head toque control. Last week the New York Times ran a front page article about chefs who absolutely, positively refuse to make adjustments. A few days later, the paper ran opinion responses. We’ve all been in the situation when dining out where we love what is described but have a small, wee, minor change we’d like to make. Not everyone is pleased with this strategy.B_2_3_Technische_CM_02

So who’s right? The issue is far greater than placing a simple order. There are ever so many people who either through preference or dietary restrictions want to dine at the best, the very latest, the top places. They want to experience what they have been reading about and do not want to be left out of the dining frenzy that is making all the headlines.  Not every chef welcomes the diner who needs adjustments or wants to tweak a dish. Should top restaurants be off limits to guests who want the experience but may be unable to have it as the chef envisions? Should chefs bend or diners skip?

Yes, it is the hospitality industry, and yes, diners have become particular about their flavors and specifics, but should top tier chefs have to accommodate everyone, of every dining ilk, health or otherwise? For many of these restaurants it is not about the customer is always right, but rather a fact of life: This is the way I create. Come to my temple and experience what I can do.

Sorry, many chefs say when they are unable or unwilling to accommodate. Is the ability to pay and to pay handsomely enough to be able to experience almost all the ingredients the chef envisions.

This is a complicated issue on both sides of the table.

Tags: , ,

No Comments

One Day at a Time: The Meatless Brigade Marches Forward

Mar 7

Posted by admin in food universe, lifestyle

Pick a day, any day of the week, and you’re apt to hear someone pronounce it as a meatless day. During the “Great Wars,” Americans were asked to make sacrifices. That’s how Meatless Tuesdays came into play. Many families, often for economic reasons, continued that concept well past the conclusion of the War.eat-more-corn-detail

Meatless days took on a new pitch last year when “Top Chef” judge and chef Tom Colicchio advocated for Meatless Mondays and found lots of chef pals joining in on the concept. What’s the deal with this idea anyway? Depends who you ask. Clearly it has great marketing potential.

Cutting meat out of one’s diet has proven beneficial for many in terms of calorie reduction and overall health benefits. Cost savings come into play, too. As more chefs and cookbook bloggers demonstrate, there are plenty of forgotten vegetables and side dishes that can become tasty meal pleasers. Look at how appetizing some of these dishes are. Yes, you can find new uses for formerly unfamiliar veggies and introduce other proteins onto the plate.

The change is not limited to media hype. Many school lunch programs as part of an overall cost-saving approach and a nod to the obesity brigade have become more interested in finding acceptable meatless alternatives. For some youngsters, vegetables have never been a choice or a familiar food group so resistance has been anticipated.

Wait: The meat industry has decided to take off the gloves and counter the concept with its own series of campaigns. Plenty of red-blood loving, protein-heavy dishes do not want to be thrown out of the equation. After all, last year was definitely the year of the burger as idle pieces of real estate became burger destinations. Statistics indicate a continued strong appetite for this concept; one that seems to have drawn many well-known chefs into the condiment wars.

What is a health-conscious diner to do? Going meatless has its advantages as plant-based diet approaches continue to demonstrate. The answer about food lifestyle changes is always the same: Go easy; be creative; find your balance.

It’s Monday!

Tags: , , ,

No Comments

Up, Up, and Away: Coffee and Everything Else

Mar 3

Posted by admin in beverages, coffee, food universe, news

Time to start thinking about those pennies you’ve randomly tossed into the deli counter change dish. They will start to make a bigger difference when you tally your personal food costs. No matter how many times we’ve heard the expression, “food costs are going up,” we’ve seen the changes, but figured these would be short-term rises. Now the story is quite different. Everyone seems to be on the bandwagon announcing that food costs continue to spiral. Lots of finger-pointing about the whys, but the reality remains the same: Costs are up.

The USDA started the flood of announcements a few weeks ago. Today the UN’s food body chimed in on the seriousness of the escalation. Record highs being reported. Hardly need major groups to create headlines as we have little difficulty making those personal pronouncements within the confines of our own houses. Yet, there are some good news stories that deserve shout-outs.home_graph_1

About the same time frame as the USDA headliner, Wegmans said enough. As in enough: They will not raise prices through 2011 on the 40 most precious foods that all families need and use. YES, we applauded.

Today Costco reported its earnings and announced it would hold prices as long as possible before having to pass them on to the consumers. Does this mean we’ll need to build extra storage space to contain products that will inevitably spike?

No, I think a simple round of applause to both these companies and a heads-up to others. Join the price-stabilization train. Now.

Everyone needs help.

Tags: , , ,

No Comments

A More Careful Fish Selection

Mar 2

Posted by admin in dining out, Environment, food universe

Following on the heels of environmentally unfriendly containers, it’s time to have a good news story about a company that has taken the plunge. I’m talking Costco. They have decided to join the ranks of purveyors of socially acceptable fish. No longer will they sell those varieties that have been listed as overfished. They will instead continue to grow their farmed fish purveyor program and offer customers fish that meets the guidelines set forth by the World Wildlife Fund. Their further involvement with sustainability in the seafood arena will benefit us all.

The specifics are important. First of all they will stop selling (yes, first they have to finish their stock and commitment orders) the wild species they call at the greatest risk of being overfished. That list includes Atlantic cod and halibut, Chilean sea bass, halibut from Greenland, grouper, monkfish, orange roughy, redfish, shark, skates and rays, swordfish and bluefin tuna. They do not plan to reintroduce these fish into their lineup unless the sources are certified as sustainable by the Marine Stewardship Council (MSC). The Council identifies itself as “the world’s leading certification  and ecolabelling program for sustainable seafood.”image_small

Secondly, Costco has expanded its relationship with the World Wildlife Fund (WWF), a non-governmental organization that works closely on sustainable aquaculture issues. Costco has charged them with determining how well the Thailand-based companies that supply farmed shrimp are working to meet the defined standards for shrimp farming. That same approach is being studied with farmed Atlantic salmon. As any Costco shopper knows, Atlantic salmon is a majoone who visits a Costco knows is a major fish product for the company. Again Costco is working with suppliers and making certain that standards are being adhered.

What does this all mean for consumers? Maybe the first step is to applaud Costco’s decision (and other companies that are taking these bold steps) and follow that strategy into our own shopping, regardless of the marketplace. Similarly, when we dine out and find these overfished varietiess on menus, we need to question the establishment. Chefs have plenty of fish to work with that meet sustainability standards and can become beautiful center-of-the plate entrees.

Let’s applaud companies that have solid sustainability programs and likewise recognize restaurants that demonstrate responsible, sustainable performance.

We will all be better off with these actions!

Tags: , , , ,

No Comments

The Lighter Grocery Bag

Feb 22

Posted by admin in dining out, food universe, lifestyle, restaurants, shopping

Remember the good old days when a bag of groceries cost about $20? Really that wasn’t that long ago, but now that single bag is more apt to hover closer to $50. Food costs are skyrocketing. Every department; every store. What’s the consumer to do?

Simple rule of thumb: Know your prices. If you know the cost of the basics, then you know when an item “on sale” is truly a sale-priced item.

Step two: Plan menus around the sales. If this is the week that avocados are reasonable, then guacamole proves tastier. You can follow that rhythm through each department. Chicken thighs on sale; chicken thighs, it is.

There are few other strategies that work as well during the upward creep. Maybe the process is faster than a creepy crawl as a week does not go by without another commodity escalating upwards.

Coffee prices are up. Eggs are more expensive. Bread products continue to rise (pun intended). Name a food, a basic commodity, and you understand how the shopping scene has changed.10-Keurig-B40-Lg

Besides the bread basket costs of grocery shopping, another effect is on restaurants. Consumers have only so much of their budgeted money for food, whether at the market or at a restaurant. The end result is the fast food and casual restaurants do much better while the mid-tier suffers. The end result is that the restaurant picture continues to struggle as many restaurants with higher price points cannot survive the slack sales.

As we all hold on tighter to our wallets, grocery shopping and dining out become the precious commodities. Increased pricing hits all of us hard.

We can’t afford heavy lifting.

Tags: , ,

No Comments

Policy Shifts: The Shrinking Plate

Feb 10

Posted by admin in dining out, food universe, lifestyle

You can always tell when an industry starts to feel some strength under its wings. When promos start to slide and prices start to creep upwards. Another way to watch the food and beverage industry is to see how the center of the plate changes. Sometimes a restaurant tries a campaign and discovers that it is a losing proposition. For instance, take the issue of sides.

Giving them away as an all-inclusive price does not necessarily succeed for a long-term, non restaurant week basis. Yet when a restaurant decides that they can adjust their prices by eliminating the “included” in favor of charging for sides, the diner is left with an important decision. The prior $24 meal with two sides now costs over $30. The restaurant benefits. The customer needs to decide. This side-no side entree scenario is becoming more commonplace in the mid-tier market. Restaurants feel the same food pinch that home chefs and families feel: Rising food costs. Making this type of menu shift where the diner decides about an additional plate item can especially benefit a mid-tier restaurant.

Other changes a customer might notice is the center of the plate concept. More restaurants are shifting to increased garnishes as in a larger handful of chopped lettuce so the plate does not sit empty. One tiny piece of parsley does not do the trick! We know how everyone can save some money: Skip the tomatoes until they are again tasty and bursting with flavor. Not now!

Eliminating included sides or salads, increasing garnishes, and switching cuts of meat are three strategies becoming more prevalent in the current restaurant climate. The meat industry has plenty of so-called lesser cuts that work as well in maintaining price. We are seeing more hanger and flat iron steaks, for instance, for nightly dinner specials as they can be made juicy and tasty with the right cooking technique but save the restaurant and the diner an appreciable amount of money.banner2

All these trends are at work almost simultaneously as the diner continues to watch his dining out dollars and restaurants find themselves struggling with spiraling food costs and potential waste.

The improved dining out scene still faces tumultuous times. We can survive together.

Tags: , , ,

No Comments