St. Patrick’s Day has acquired a reputation as a drinking holiday, but the funny thing about it is, many of the beverages associated with the holiday are of the novelty variety. But there’s nothing “novelty” about a good Irish whiskey.
Ronald DeSantis, CMC®, AAC, CHE, of Staatsburg, N.Y., director for The Culinary Institute of America’s (CIA) Consulting, Hyde Park, N.Y., has been named chair-elect of the American Culinary Federation, Inc.
We salute St. Pat’s Day with an Irish flag of a menu that may have you speaking with a thick brogue before the night is through.
QUESTION: I’m looking for a recipe how to cook the trunk of a banana tree. I live in the jungle of Costa Rica and am ministering to the Indians.
The way you select a restaurant in an unknown town is fraught with peril. Relive our editor’s experience and how they ended up at The Stinking Rose in North Beach.
Chili’s Grill and Bar has introduced a new online option the chain is calling “Crave It, Click It, Come and Get It!” that enables hungry customers to send their food orders straight to the Chili’s kitchen computer.
Passion, especially for food, comes in all shapes and sizes. At Bluewater Grill, it is dressed as a rail-thin chef with a perpetual smile, endless knowledge, and energy so unflagging, it’s hard to keep up.
The Sierra Club suggests that you go ahead and enjoy a dyed-green beer to celebrate St. Patrick’s Day. But what the Club would really like you to do is consider patronizing breweries that practice green policies that reduce their carbon footprint.
Qdoba Mexican Grill has announced that the quick service restaurant chain is adding an interactive music component to its online brand experience through a new partnership with Muzak.
The National Association for the Specialty Food Trade (NASFT) annouced this week that noted executive chef Dan Barber will be the keynote speaker at the gala sofi™ Awards ceremony at the 56th Summer Fancy Food Show in New York City.
