Not just coffee

Archive for category lifestyle

Time-sensitive Universe–Food on the Cheap

Dec 3

Posted by admin in lifestyle, news

So many choices; so many options to get a deal, a coupon; a special offer unique to each city. There’s Groupon which Google appears to be purchasing. Living Social which is on Amazon’s radar, and a full range of other choices from individual businesses that want to get on the daily coupon bandwagon. Even newspapers  and magazines have figured out how to get advertisers to sign up for daily promos. Every city wants in on this lucrative action.

Each program works a little differently, but the end result is the same: A buyer saves some percentage off the cost of an item or gets multiples of something. Whatever the strategy, the system has taken off like wild fire. People speak glowingly about the $40 of sushi they purchased for $20, or the 3 mani-pedis for $50, or… The options are just limited by a merchant’s trepidation, but that has proven short-sighted as those who have signed up see it is as a dream come true. The social media marketing strategy has worked so well that businesses happily sign up for the short, time sensitive deals. They have little to lose and customers to gain. Consumers may have just a few hours or a day to take advantage of the deal. Sign up some friends, and you’ll save even more.

There’s even a site that lets you get a deal and give a deed. You get a savings advantage, and often a food treat you’ve been coveting, and an organization benefits from your participation. That’s the spirit of the season: lots of winning ways!deal e6d7f3d12285481

Whatever coupon approach you follow, you are certain to save money and feel generous. As the old joke goes, meet me halfway: You first have to sign up!

Tags: ,

No Comments

Eating with our Eyes

Nov 30

Posted by admin in lifestyle, restaurants

How many times have you ordered a dish and expected one item and received something totally different? Wait, I’m not talking about what it tastes like, but how it looks. Yes, we eat first with our eyes. Then we may or may not taste.

Maybe when we order a restaurant meal we have an expectation of all the sensory clues working together. That is after all how we prepare a meal when we cook at home. Sure, we anticipate the outcome, but we also consider the steps we need to follow in order to get there. The same process should work when dining out. We read a description of an item and often we ask the server for additional details or we add vital information such as inquiring whether a particular dish could be prepared without fish sauce. Or, for example, do you do a vegetarian Pad Thai? We need to keep the restaurant in the loop of any special food requests so that when an item arrives, the surprise value does not translate into major disappointment.

Case in point: When you order a carefully detailed menu item, and you receive an entree with a heavy brown sauce atop it, your eyes go into a dizzying downward spiral. Displeasure hits first. Even when someone tries to explain away a food, it might be a conversation that is lost on you as the visual clues have gone into high gear. Eating out is about more than just price or price point. Everything has to jell; food needs to be fairly priced, prepared well, and served properly.14335 It almost doesn’t matter what we order. It’s what we are presented.

Not only five-star or top-tier restaurants needs to adhere to the eye principle, but everyone preparing a meal must pass the eye-appealing test. What we order matters little in comparison to what we receive! We first eat with our eyes and then we taste.

Tags:

No Comments

Busy Wine Week: Salud

Nov 18

Posted by admin in lifestyle, news

With the pre-Thanksgiving insanity rush, it’s time to think wine and food pairings and to celebrate some of the special events of the season. The 3rd Thursday of November ritual, the introduction of this year’s Beaujolais Nouveau, will be met with the usual dose of skepticism or acceptance/rejection. One camp says this stuff is purely a PR stunt as wine needs more time in the bottle, and the other camp shouts “Tradition” as events capitalize on the anticipated shipment to our shores and the hold back of not pouring until the set time.

It’s still a little early to determine the quality of this year’s crop, but it’s a time filled with lots of activity. Joseph Drouhin’s release has a distinct label drawn by a 5th generation Drouhin, the CEO’s 12-year old daughter flower watercolor inspired the label. The wine in its pre-release is described as having “an appealing red-blue color, a nose evoking red currant and cherry, and refreshing acidity.” Another name that is closely associated with the annual bottle opening parties is Georges Duboeuf. Plenty of scheduled events throughout the country to celebrate the annual release. Name a city, find a restaurant, often a French one, and you’ll have no trouble finding a celebration. Try it and see if this year’s crop matches your palate of expectation.

Another wine; another day; another event. This year marks the 1st annual Zinfandel Day, Friday, November 19. As many reach for a Beaujolais Nouveau for the holiday table; purists often exclaim the virtues of the true, all-American wine, a Zin for the traditional holiday feast. When confused about the complexity of a Zinfandel, remember the 3 R’s, wineries well known for their Zinfandels:  Ridge, Rosenblum2011_festival_ad, and Ravenswood?

What a wonderful time of the year. So many celebrations; so many wonderful wines.

Salud.

Tags: ,

No Comments

Hottest Cool Machine

Nov 17

Posted by admin in beverages, Environment, Gadgetry, lifestyle

If you haven’t been to a kitchen shop or looked at a catalog in a while, you may have missed the sodastream invasion. Yes, the whole discussion about recycling can be put to bed with this fun, hot product that seems to be everywhere this holiday season. If you purchase sparkling water or enjoy a little bubbly, then this is the perfect solution to all the expensive and heavy seltzer bottles that drive up your food budget.

The concept is quite simple: You take regular water, preferably chilled, and connect the bottles that come with the tidy, space-saving machine to the unit, give it a few puffs of a button and voilà, sparkling water. You can adjust the amount of bubbly and within seconds enjoy a cold, sparkling drink. No more discussions about flat seltzer; you just bring regular water to life!

This year they have added a full range of flavors, minus the high fructose corn syrup, to make your own specialty drinks including the obvious soda flavors such as cola, cherry cola, ginger ale, and root beer and the new natural line with lemon lime and pink grapefruit. One flavor container makes the equivalent of 33 cans!

Yes, the company talks about cost savings as one liter comes out to about 25 cents! The savings are appreciated, but now you can have the fun of running your own soda fountain. Numerous stores offer an exchange program for your empty cartridge. No waste. The starter pack includes two bottles and a carbonator.

No need to advocate for a company that has provided a simple solution to a basic household beverage, but I’d feel silly if I didn’t share one of my favorite purchases. The company calls it a “drinkmaker,” I call it a fun, interactive experience rather than a ho-hum drink purchase. Why not add a little fun to the home beverage market?fj-black_seltzer_starter_t

Put a little more sparkle into your drink portfolio. You’ll enjoy the fresh, flavor profile and at the same time help the environment and lower your per-bottle costs. Why not?

Tags: , ,

No Comments

Books, Books… Food Books

Nov 9

Posted by admin in food universe, lifestyle, news

A book is truly a great gift at any time; one that discusses food or offers advice with recipes heads to the top of the list.

Here are a few interesting ones I’ve looked at over the past couple of weeks. They would make great presents, regardless of the occasion or the season.

–The Cook’s Book of Intense Flavors by Robert and Molly Krause. (Note that Amazon lets you preview the book or view a chapter. They make the decision-making process easy. The Krause’s are owners of two restaurants in Kansas. He is a professionally trained Culinary Institute of America (CIA) chef with Molly Krause filling the role of restaurant pastry chef. What does their background mean to a reader of this book? How about flavor profiles that bring out the tastes so often ignored. Remember that umami, the fifth taste, often gets lost in the translation. Not in this book. A recipe with the sub-text, licorice with sass gets the headline, a “Perfect-for-Fall Salad.” The secret sass is the licorice or its better known vegetable, fennel, which then is combined with lemon and apple. Easy.  You get the idea. Combinations of taste and texture are the heart of this flavor-filled book with over 100 discussions and recipes to expand your repertoire.

–The Food Substitutions Bible, Second Edition, by David Joachim offers over 6,500 substitution possibilities whether your quest is ingredients, equipment, or technique. This book easily solves the mystery of ingredients as chefs so often recommend a certain ingredient that may be hard to find and super expensive in your anticipated single trial-run of a recipe. So instead of knocking yourself our or throwing your budget out of the park, you can look up an ingredient or a seasoning and find its substitute which in most cases will prove to be something easier to find and often a staple of your kitchen. Here’s a good example: If a recipe calls for horseradish root which proves to be super expensive at certain times of the year, the author shows the substitution ratio of prepared products that work as well. Likewise, the portion size of something grated as compared to something in a bottle is delineated. Simple. This book breaks down the possibilities and demystifies the challenge.img_dashibox

How about this handy idea: As you substitute ingredients, you have plenty of time to think about intensifying flavors and creating a more lively dish. Basically a combination of what you have learned from both books!

These are just two of the new handy books that would make great presents for any level of cook.

Tags: ,

No Comments

Mixed Messages: Marketing to Success

Nov 4

Posted by admin in lifestyle, news, travel

Here it is November, and the conversation on the top burner is still the same: The Economy. Sure there are some bright spots that manage to sneak out every once in a while, but in general, food news has a narrow plus side. That is until this week! Whole Foods announced record sales. How is that possible when everyone is crying clip coupons and sale days? Simple, the company that was not too long ago referred to as Whole Paycheck decided to play the Specials game. They, too, have sales and weekly specials, and a one-day Friday bonanza just to keep ‘em coming in. Guess what: The Strategy has worked.

One of the easiest ways to be a Whole Foods shopper is to shop the specials. If chicken is on sale, then chicken it is. If Fish X has a good price, go play chef and develop menus around that particular fish. Same is true for fruits and vegetables which always look fresh but some fresher than others as in those on sale for the week. Chefs do this type of shopping whenever they leave the cooktop. What looks good and is well priced is what they buy. Menus follow. Individual shoppers can be successful following the same strategy!

On the restaurant side of life, the news appears a little more convoluted. Judging by the number of specials, one is left to surmise that all is not wine and roses. Yes, there are plenty of high-end restaurants with impressive visibility doing well, but there are no shortage of top dollar spots struggling for attention. Not everyone gets a Thomas Keller price point and succeeds. Execution is everything.

At the mid-tier level, the results are definitely mixed with a cry for attention. Happy Hours have evolved into longer time periods with more options in both food and drink specials. Why not? If you can’t fill the seats, or the stools, you can’t stay open, regardless of the time of day.

When an announcement promotes a “Steal of a Deal,” you know there’s a new strategy at work. Lunch specials at reduced prices in the bar or lounge area have become more commonplace. A few posts are even throwing in the enticing glass of wine. Are we heading back to our 3-Martini Lunch Environment? I doubt it.

As we see signs of business travel increasing, we recognize that it often comes with a food component. Bottom-line corporate accounting is still in place so hotels have figured out a bone to capture some of the overnight stays: Include a free breakfast with the room deal. It doesn’t have to be fancy; it just has to exist. Some brands are even touting their improved healthy selections to assist both the leisure and business traveler’s focus. breakfastimages

Heads in beds. Diners at tables. Shoppers in stores. It’s all the same. The economy will remain stuck in low gear if we can’t drive it with specials. Whole Foods demonstrated the power of the strategy: Bottom Line Success!

Tags: , ,

No Comments

Popsicles and More-

Oct 27

Posted by admin in gluten-free, healthy eating, lifestyle, news, wine

I know it feels like winter is nudging us to bundle up, but some food trends are seasonless. As we noted with the recent first look at food and beverage trends, some ideas are follow-ups to last year’s scouting reports. Take popsicles, for instance, although just saying the word sends a chill down my bundled up body, we saw grocers and restaurants play with the concept with all types of creative flavors. Let’s continue with the Baum & Whiteman trend list and see their thoughts for this coming year.

–Popsicles going global and artisan–and what it means. We have to give the company credit for talking about this in their 2008 trend report even though we didn’t see the concept move from niche market space until this past year with an assortment of fruit-filled Mexican icepops (paletas) in fun flavors. So what’s next? They predict that flavors will continue to intensify just as cocktails did this year and that more of these specialty pop shops will appear as they introduce customers to more flavors with texture.paletas-su-682708-l

–Making Customers Unwelcome. That’s a strange category for a company whose business depends on helping restaurants thrive. Yet we’ve already seen signs of this trend with restaurants accepting reservations with a time limit as in “we have another party that needs that table within an hour and a half.” Or the corollary, the no reservation policy. New York was always the home of the No Credit Card sign, but that trend has proliferated as has the expanded wine by the glass list at skyrocketed prices.

–How Does Your Garden Grow, Mrs. Obama? Good question as First Lady Michelle Obama has made us all more farm market conscious and chefs have joined the grow your own concept, but many fast food restaurants translated healthy with using fresh foods but driving up the calorie count with ingredients such as gobs of cheese. Expect to see more chef gardens, more chefs helping in the schools, and an even greater emphasis on local. It seems no matter where you travel, you see signs asking customers to support local growers and businesses. A smart move.

–Breakfast All the Time.  When the economy was at its lowest levels, the food treat was breakfast food and breakfast business boomed. More restaurants expanded breakfast menus and all-day breakfast became more prevalent. Now, Baum and Whiteman believe we’ll see certain foods jump to a more mainstream position such as soft, slow-cooked eggs. This is an opportunity for high-end restaurants to skip the sauce and top the expensive dish with an egg which oozes its own sauce.

–Grits. They say grits will “leap from a morning food to an all-purpose starch.” Not only are we already seeing more grits on menus, we see restaurants such as Bubby’s in New York tout where their special grits come from (South Carolina). The consultants believe that the Southern food influence will spread and they even speculate that shrimp and grits will become the food of the year!

Other trends they note are some we have already seen: A rise in gluten-free foods, more healthy menus that denote less sodium or no high fructose corn syrup. They call this category “free-from” foods. So many more concepts. Here’s a little teaser:

Wife-swapping. Check back to find out how Baum and Whiteman relate that category to restaurants!

Tags: , , , ,

No Comments

Balance: The Price is in the Details

Oct 25

Posted by admin in food universe, lifestyle, news

The news that projects pricing issues until at least the end of the year paints a scary Halloween picture. It seems no matter which way we structure or restructure the food budget, producers have us with higher prices. We know that corn prices, which affect a laundry list of end products, have risen dramatically. Beef is a tricky one as some ranchers find limited outlets for their beef. This then has them worried about maintaining a high quality product as we move forward. This is not necessarily a new problem but one that clearly fits into our pricing discussion. Look at the fish industry.  Salmon, cod, and halibut are now more readily available, but prices have skyrocketed. One is left with the question, Who will buy?

At the same time pricing worries continue, it’s no surprise that coupon usage is way up. Consumers decided to pay attention to offers and take advantage of the savings. There are few branded products that hide behind a no-coupon policy. The current environment encourages grocers and restaurants to follow customer preferences and offer  frequent guests and shoppers enticing coupons. This is the new norm now at all price points with even so-called higher-end stores such as Whole Foods actively joined the coupon brigade. As for general retail, the mantra seems to be “Sign up today; no charge, and get 20% off your first purchase.” These are all-telling details.

A funny little trend sneaks in under the radar. Consumers have taken the healthy and ecological food train and do not want to get off. Sustainability has become an important concern and one that has stickiness. Those who started to buy healthier products and in turn eat healthier are not willing to forgo that lifestyle change. Likewise, environmental concerns has big players, such as Wal-Mart, hopping on board.

What happens to the local trend? The one that says support the local growers and merchants? It seems the concept managed to get on the radar with Wal-Mart as it opens and remodels its stores and the Sam’s Clubs, with more attention to local and healthier foods making the shopping list. Yes, you heard right. The big box player has decided to join the local movement. Who could have guessed that?wiiboard

Yes, it’s all about balance. We want sustainable goods and at the same time, we need options to cut our prices. We can learn a lot about pricing from high-end restaurants. Many figured out they need a sister operation or offer a less expensive bar menu.  Why not? We all are in the same game: Survival.

No business wants to miss out on the opportunities for affordable quality.

Tags: , , ,

No Comments

The Popcorn Invasion

Oct 21

Posted by admin in gluten-free, lifestyle

Maybe it’s because so many people are watching their wheat intake, whether intolerant of gluten or not, or it’s a seasonal thing, but have you seen the explosion of packaged popcorn products?

Not one to shy away from a treat or a sweet, I’ve always called popcorn my go-to snack or a late-night indulgence. I’ve recently discovered no two packages, regardless of so-called ingredients or information, are remotely the same. Yes, I know how to take kernels and make a fresh bag of the hot treat, but try to do that in an airplane lounge and see what happens! At this time of the year, quick shops, gift stores, and concessionaires get most of my corny dollars as travel-work season is in full spring!

What’s not to like? First of all, a bag with ounces of unpopped kernels is a huge disappointment. Not uncommon, but a disappointment. How about the kettle corn market with a full-range of options from sweet and sticky to just the right amount of sugar and salt. My preference is for sea salt which has a tighter grip of on the caramelized kernels. Trust me I am well on my way to being a contestant on “Who’s Got the Best Popcorn”!

Once you find a commercial product you like, you may think of Nirvana. Name a city and someone is likely to boast about its old-fashioned popcorn store. In Chicago the shout-out goes to the Garrett Popcorn Shops, Kansas City echoes a chant for Topsy’s, and the list goes on. Then there’s Costco with its own super-sized kettlecorn bags from Popcorn, Indiana. I have to admit this was my favorite kettle corn, until I discovered the secret to mushroom corn.

No, I have not messed up my vegetables nor have I taken a fast train to Fantasyland. Rather I’ve discovered a product with few equals. Go ahead, test me–bring ‘em on. The clear winner, The Big Popper, (store and online purchases) starts with mushroom corn and creates a full line of specialty products. My tastes are not solved inexpensively, but I have never purchased a bag so heavy as in filled with real popped corn nor one that keeps its promise to the end. No little remnants of pleasure that get stuck in your teeth, but true uniformity from top to bottom.Popper 2(1)

Don’t worry if kettle corn (no matter how you spell it) is not to your liking. There are plenty of other flavors to convince you to get back on the popcorn highway. With the upcoming holidays, popcorn manages to be a popular treat.  As if you need an excuse!

Tags: ,

No Comments

Popularity Contest with New Contestants: GF

Oct 15

Posted by admin in gluten-free, lifestyle

It’s hard to believe how mainstream gluten-free products have become. Check out the new marketing approaches and the number of stores that want a piece of the action. My little local go-to grocery store, all of a sudden, has numerous GF products. I was curious and spoke to the manager. She smiled as she said they had lots of requests to carry more of these foods. Interesting. Upon close inspection, they have a little of this and that and even have a few items marked “Sale.”

Whoa. GF products in a sale category? Wait, there’s more of this unusual news. Shopping tracking now follows the GF line and sends out coupons of similar items with reduced prices. GF Coupons, what is the world coming to? Maybe recognition that this market space is bigger than anticipated and continuing to grow.

Look at the bread category. Tapioca bread now has numerous rivals as Udi’s spreads its wings across the country. This bread actually toasts! How about a baker that just wants to make good bread and believes there are too many additives in the current production line. Losing the wheat, of course, changes the consistency but those who opt for the GF bread can now find multiple solutions that meet fiber needs.udiswebsite_category_icon.php

The market category continues to rise just as its numerous bread and baking products increase and garner attention. Taste no longer serves as an impediment as improvements continue to draw more consumers into the GF space. Not just grocers but more restaurants are offering choices. Wildfire, part of the Lettuce Entertain You family, continues to reach out to the diner with ever-changing promotions. Wine and GF in the same sentence. Lovely.

The November Chicago-based wine dinner partnership with the University of Chicago Celiac Disease Center enables diners to enjoy themselves and share part of the dining cost with the Center. The Virginia location is doing a 3-course GF lunch and dinner promotion in early November.

So many changes in understanding what is in our food and how it affects us. Fortunately, the marketplace is starting to be a major contributor to healthy eating.

Tags: , ,

No Comments