Archive for the ‘News’ Category
We might not have fully-functional Dunkin’ Donuts stores here in LA, although rumors are circulating, we’re coming closer.
Dunkin’ Donuts is launching their branded coffee in grocery stores across America. I’ve already spotted it at a few stores in LA.
And to celebrate the launch, they’re holding a special event.
On December 8th, Dunkin’ Donuts Packaged Coffee is hosting a shopping-cart derby at the Santa Monica Pier.
To participate, simply register a two-person team, preferably named something coffee-related, like the Caffeine Cowboys, or…the Spoonfuls of Sugar. Then show up at the Pier for the competitive obstacle course: shelf-raiding, overloading carts with coffee, screaming at your partner’s poor performance, and blaming your own missteps on a “wobbly back wheel”. Each team that enters spurs a donation by P&G to America’s Second Harvest (up to $20,000, so even if you lose badly, you still win.) (from Thrillist)
What can you win? Well if your team finishes first, you’ll get a 2 year supply of DD’s packaged coffee. Second place gets a year’s worth, and third gets ya 6-months.
Here’s what you need to know: Dec. 8 @ Santa Monica Pier • Mandatory check-in at 9am • Qualifying heats start at 10am
You can sign up your team right here.
UPDATE: The event is over but here’s a video of all the highlights from the event.
There’s a current trend in many restaurants of taking an ultra cheap comfort food and gourmeting it up (not to mention upping the price as well.)
The Epi Blog points out the davidburke & donatella take on the peanut butter & jelly sandwich.
In this case, chef Eric Hara has taken the good ol’ peanut-butter-and-jelly sandwich we all knew and loved as kids and turned it into Hudson Valley Foie Gras PB &J Tourchon with Macadamia-Nut Butter and Strawberry-Vanilla Jam over Toasted Brioche. The charge: $23.
USA Today also points out that mac & cheese is another one of these updated classics.
Macaroni and cheese with shaved white truffles sells for $55 at Waverly Inn, the New York hot spot partly owned by Vanity Fair editor Graydon Carter.
And then there’s the $110 burger…
The $110 hamburger offered by the Four Seasons (in Indonesia) is made of Kobe beef with foie gras, Portobello mushrooms and Korean pears – served with french fries, of course.
And finally the zillion dollar frittada…
Diners at Norma’s in Le Parker Meridien hotel (in New York) can now order the “Zillion Dollar Frittada”, a Spanish omelette with lobster and 10oz (280g) of caviar.
Restaurant manager Steven Pipes said it began as a lesser dish, but his chefs “decided to have some fun with it”.
“We thought we should really make something that would be a spectacular feast for a celebration,” he said.
The restaurant has a bell which will be rung whenever a customer orders the 3,000-calorie dish, topped with sevruga caviar.
And according to the Affluent Travelers…
This massive offering of an omelet features a whole lobster, six eggs and 10 ounces of Sevruga caviar and it is all served on a bed of roasted potatoes. Much like this dish, Norma’s is known for its quality of ingredients and attention to detail. Fans of both succulent lobster and the finest of caviar will surely enjoy the Zillion Dollar Lobster Frittata.
Price? $1000. But they’ll gladly serve you the $100 version with less caviar.
Apple is holding a press conference as we speak (er, type) to announce a handful of new iPods and features. The only one that really relates to this food is the new iTunes Wireless Music Store and their partnership with Starbucks.
That’s right…if you own an iPhone or run out and purchase one of the new wi-fi enabled iPhone-look-a-like iPods, you’ll be able to download music on the go and when you walk into a Starbucks, a list of the song playing throughout the store as well as the last 10 songs played will appear on your screen. If you see or hear something you like, you can download it.
Steve Jobs even brought Howard Schultz, the founder and chairman of Starbucks, on stage during this announcement. According to Mr. Schultz, “We open 7 stores every single day.” According to Mr. Jobs’ presentation, Starbucks features over 14,000 stores world wide, 50m customers per week, 18 visits per month per customer.”
Also, no longer will you have to pay for the WiFi feature at Starbucks if you’re on your iPhone/iPod. You’ll have free access to the new wireless music store. Exclusive with iTunes, no login required, completely free access ot the iTunes WiFi Music Store while at Starbucks.
Engadget says the rollout plan is this: 5800 WiFi-enabled stores nationwide. Starting October 2nd: New York and Seattle. 600 stores, followed up in November with 350 stores in SF…then LA and Chicago in ’08.
According to Apple…
Sip. Buy. Repeat. If you’re in a participating Starbucks, the iTunes Wi-Fi Music Store on your iPhone or iPod touch has even more to offer. Tap the Starbucks button to find out which song is playing in the café, then buy it instantly. Browse Starbucks playlists to discover new music. Or connect to the iTunes Wi-Fi Music Store for free and access millions of songs while waiting for your mocha. It all debuts in more than 600 Starbucks locations in New York and Seattle on October 2, 2007. Click here for more info.Oh, and if you have yet to buy an iPhone, you’ll be happy to know Apple just dropped the price to $399.
Visit Apple for all your iPhone/iPod needs.
I don’t consider myself a wine connoisseur, but my palette is improving. That said, when buying a wine, I usually spend $8-$15 for what I consider to be a decent bottle just to keep around. But apparently I’ve been overspending.
Trader Joe’s famous “Two Buck Chuck” recently took the award for the top chardonnay at the California State Fair Commercial Wine Competition.
The connoisseurs may cringe, the snobs may even sob, but the judges have spoken: California’s best chardonnay costs less than $3.
Charles Shaw Chardonnay, better known as “Two Buck Chuck,” beat hundreds of other wines and was named the top prize in a prestigious tasting competition in California.
The affordable wine beat out 350 other California chardonnays to win the double gold. Second place went to an $18 bottle, and the most expensive wines at the event, at the price of $55, didn’t even medal. (from ABC News)
And in case you haven’t heard of Trader Joe’s or Two Buck Chuck, here’s some background from Wikipedia.
Charles Shaw is an American brand of “extreme value” wine produced in California.
These wines are currently Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, and most recently Shiraz varietals and Valdigue in the style of Beaujolais nouveau,and Pinot Grigio in limited quanities all from California vineyards. They are distributed exclusively by Trader Joe’s grocery stores, and in California sell for $1.99. Because of this, the Charles Shaw wines are affectionately known as Two Buck Chuck.
Due to the three-tier system, in other states the price can go up to around $4. As such, the wine is often referred to as “Three Buck Chuck” or “Four Buck Chuck” relative to the price.
Charles Shaw is an example of the recent trend of economy-minded wine drinkers seeking the greatest value. In particular the brand stands out not only for the low cost, but also for the respectable packaging and semi-frequent high ratings at wine tasting events. For example, at the 28th Annual International Eastern Wine Competition, Shaw’s 2002 Shiraz received the double gold medal, besting the roughly 2,300 other wines in the competition. More recently, Shaw’s 2005 California chardonnay was judged Best Chardonnay from California at the 2007 California State Fair Commercial Wine Competition. The chardonnay received 98 points, a double gold, with accolades of Best of California and Best of Class.If you don’t happen to live close to a TJ’s, don’t worry. Here’s a list of wines under $10 compiled from the NY Times, PJ Wine, and Fine Living that will help you find a great bottle of vino without breaking the bank.
Steenberg South Africa Sauvignon Blanc 2004, $8
Crisp, fresh, zesty and balanced, with unexpected depth. (Importer: Monsieur Touton Selections, New York)
J. Vidal-Fleury Côtes-du-Rhône 2001, $8
Earthy and balanced, with lingering fruit flavors and a great sense of place. (W. J. Deutsch & Sons, White Plains, N.Y.)
’05 Arzuaga Ribera del Duero “La Planta,” $8.99
A PJ’s Wine of the Week: The nose carries lovely notes of black cherry, dusted cocoa, warm vanilla bean and a suggestion of oak. The palate boasts exquisite black cherry and plum flavors with hints of smoky minerality and a dark, milk chocolate-inflected finish. Serve this rich, fruity wine with roast pork tenderloin, pasta Bolognese, lamb chops or steak.
’05 Odfjell “Armador” Chile Cabernet Sauvignon, $7.97
This wine received a 90 point rating by The Wine Advocate, although no tasting note was given. It is another outstanding Cabernet Sauvignon value from this impressive Chilean producer. Bright red and black berries are followed by a touch of roasted red pepper and a hint of fresh jalape–o. The brightness of the nose carries through on the palate, which is smooth and loaded with cassis and blackberry flavors and chalk tones. This wine finishes with vibrant fruit and a touch of pleasingly dusty, ripe tannins. An expressive and distinctive Cabernet buy.
’01 Marqués de Riscal Rioja Reserva, $9.97
2001 is a breakout vintage for the consistently first-rate Marqués de Riscal Reserva. It offers beautifully plush, ripe black fruit flavors, smoky oak and mineral nuances coupled with outstanding balance and finish. It is without a doubt one of the greatest values in the store and a miracle at this price. Drink now or over the next 30 years!
Red Flyer 2003 California Red Table Wine, $ 9, California.
The label depicts a flying saucer zipping through a bleak postmodern landscape, but this award-winning combo of Syrah, Mouvedre, Grenache, Carignan, and “Clone X” contains very pleasant hints of toasty oak.
Firestone Vineyard 2005 Sauvignon Blanc, $10, California.
Aged in stainless steel tanks, this one’s clean, bright and versatile — it would serve well as your house white. It’s 100 percent Sauvignon Blanc, not a blend.
Folie à Deux 2004 Ménage à Trois California Red, $9, California.
Purify your thoughts, people. We’re talking about a blend of three grapes: Cabernet, Zinfandel and Merlot. This mouthful of a wine starts off vibrant and fruity and finishes with a fresh-ground, spicy bite. There’s nothing it can’t stand up to — throw your best summer barbecue at it. It won’t flinch.
14 Hands Cabernet Sauvignon 2004, $10, Washington.
Grown in the wine-making region of Washington state known as Horse Heaven Hills, the name of this super-smooth wine refers to the height of the mustangs that once ran wild there. Its lingering finish is reminiscent of the cherries for which the area is also known.
Alianca Vinho Verde, $7, Portugal.
Perhaps the classic summer white wine, this crisp Portuguese import is the crushed-grape equivalent of linens drying in the sunshine. The term “vinho verde,” or “green wine,” refers not to the color but means the wine is best drunk young.
Henry’s Drive Pillar Box Red 2004, $10, Australia.
Don’t be hoodwinked by the screw cap. This smoky, intense wine from Australia’s Padthaway winemaking region received a buzz-worthy rating of 90 out of 100 from The Wine Advocate reviewer Robert Parker. A rich, complex and lingering blend (primarily Cabernet), this is a treat you won’t soon forget.
Hacienda Pinot Noir 2002, $7, California.
This is a nice, light, fruity red for those who prefer less drama per sip than, say, rambunctious Pillar Box fans. On average one of the most inexpensive wines on this list, this Pinot Noir is better suited to a juicy pork tenderloin than a T-bone steak.
Viña Sila Las Brisas 2004, $10, Spain
Got some spicy shrimp cooking up on a skewer? Maybe enjoying a creamy chilled soup made with avocado and cucumber? This fresh, faintly citrusy white from Spain’s Rueda winemaking region will set off these summer dishes perfectly.
Doña Paula Los Cardos Malbec 2004, $9, Argentina.
A robust red with an intriguing chocolate-coffee taste on the finish, this winning selection is made from the increasingly popular Malbec grape. Malbecs, which were grown heavily in France but are now the prize variety of Argentina, tend to make deep, dark violet wines.
Smoking Loon Viognier 2004, $10, California.
This flavorful white from Don Sebastiani & Sons is on the sweet side of Chardonnay, very fruity and full. The winemaker recommends it as an aperitif, a palate cleanser, or a counterbalance to spicy foods like a searing Thai curry.
Photo from Flickr.
Not sure if this is a good or bad thing, but the Dunkin’ Donuts you know and love may soon be changing. According to a Time Magazine article a couple months ago…
If it weren’t for the pink door handle shaped like the letter D at the new Dunkin’ Donuts shop in Sarasota, Fla., you might think you had stumbled into a Starbucks. Bags of beans and oversize coffee mugs near the door? Check. A waiting area for lattes and cappuccinos? Check. Heck, there’s even free wi-fi and a rack of gift cards by the register.
This is the Dunkin’ Donuts of the future, a chic space with soaring ceilings and earth-toned walls that will be the prototype for every new store the 57-year-old chain opens. “We’re not a sleepy little New England company anymore,” says Dunkin’ Brands CEO Jon Luther, 63. Sure, they’ll still have time to make the doughnuts for your morning commute, but Luther thinks the slightly musty chain is ready to take on the industry giants–Starbucks and McDonald’s–on their turf. He started small, rolling out espresso drinks in 2003; they now account for 5% of sales. Next he plans to triple the number of U.S. stores, to 15,000, by 2020; expand the menu with pizza and flatbread sandwiches; and give the stores a much-needed makeover.
I just hope they expand out to the west coast. Everytime I visit the east coast I always grab a cup of DD coffee and a couple of bags to take back to LA.
BREAKING NEWS!: Just a couple days ago I spotted Dunkin’ Donuts bags of beans in a Los Angeles area Walgreens. To my knowledge this had previously been unavailable ANYWHERE on the west coast. Correct me if I’m wrong…
But don’t worry about DD turning into a Starbucks or McDonalds.
Instead of trying to compete head on at lunch and dinner, Dunkin’ is betting on snacks like smoothies and miniature pizzas. Drive-through customers account for 60% of its business, so Dunkin’ is focusing on food you can eat with one hand on the steering wheel. Since people stop in for coffee all day long, the hope is that they will be more inclined to grab a quick snack too. The prototype store uses high-speed ovens that can heat sandwiches in less than a minute while giving the bread those toasted brown edges no microwave can imitate.
But you won’t find a dollar doughnut menu at Dunkin’. Rather than engage in a price war with the fast-food giants, Dunkin’ is trying to close the gap between itself and Starbucks. Although it makes more money on breakfast sales overall than the Seattle-based chain, the average Dunkin’ check is just $1.85, vs. $3.75 at Starbucks, notes food analyst Tom Miner of research firm Technomic. Dunkin’ has positioned its breakfast sandwiches as quick quality, at the same price as Starbucks, $2.99. “I think they’re in a good position against their competitors,” says Miner. “Their biggest challenge is to focus on a couple of very popular items and do them really well.”
Oh, and just in case you want a Dunkin’ Donuts fix every morning, pick up one of these Retro Dunkin’ Donut Diner Mug featuring “Dunkie” the original mascot for $3.99.
Photo from Flickr.
Are those 100-calorie snack packs really worth it? According to Treehugger.com, they’re not.
Extra packaging and smaller bags factor into the price hike, but you might as well buy a regular bag and divvy it up into smaller portions.
The extra convenience—and unnecessarily wasteful packaging—costs extra money, says a new study from the Center for Science in Public Interest. ABC News notes that if you buy a large bag of the regular Chex Mix snack and divvy up portions equal to 100 calories each, you’d only be out 25 cents per portion, compared with 87 cents if you went with a 100-calorie pack. Each 100-calorie portion of Keebler Chips Deluxe Family Size Cookies cost 16 cents, but a prepackaged snack would cost you 40 cents extra. (from Treehugger.com)
And ABC News suggests that even though they only contain 100 calories, too much of a good thing can be bad.
For example, by splurging and eating two 100-calorie packs of Hostess Mini Cupcakes, suddenly a person has consumed more calories than if he or she had eaten one large Hostess cupcake.
And Jacobson said people should realize the types of foods that are in the snack packs.
“I think it’s important to note that none of these foods are really health foods. We’re talking cookies and crackers — foods that we really shouldn’t be eating much of anyhow,” Jacobson said. (from ABC News)
These 100-calorie packs are so popular that everyone is making reduced calorie packs now, even Coke.
And according to USA Today…
The category didn’t exist four years ago. But 29 such 100-calorie pre-packaged products were introduced over the past three years — 18 last year. (from USA Today)
Check out this chart that shows how the percent change from a year ago has lifted the “treats” category by 14 BILLION dollars.
So you pretty much have 2 choices…either spend the extra money for already portioned snack, or portion it out yourself. Just don’t go gorging on the 100 calorie packs because they sound healthier. Cause they’re probably not.
Think they just toss some items on a menu under their appropriate categories? Think again.
There’s an actual science behind where each item is placed on a menu in order to get you to spend the most money.
Here’s some of their secrets. You can check out the entire article on Forbes Traveler.
One of the reasons the tabs are going up is because of something you probably don’t realize. Then again, you’re not supposed to realize it: the secret science of menu psychology. Smart chefs (or their menu consultants) know that when most of you open a menu, your eyes go right to the top of the page on the right side. And, armed with that knowledge, chefs place the menu item that will give them the most profit at the top of the page. Hence, it soon becomes their biggest seller. Then, your eyes normally drift to the center of the page. That’s where many chefs place their absolutely most expensive item. They do that not because they expect you to buy that item, but because the psychology of menus indicates you’ll probably then look at the items immediately above and below the high ticket item and order one of those. Again, those two items rank second and third for generating profits.
There’s also a psychology to how menu items are priced.
• Not surprisingly, there is a migration toward higher price points. People buy brands, and food is an easy indulgence. That’s why we buy $4 Starbucks over fifty cent convenience store coffee.
• Price rounding psychology only works with lower-priced items: Someone will buy a $1.99 taco, but not one sold at $2. On higher priced items at upscale restaurants, it’s all called hip, minimalist pricing, and items are rounded up. That big steak in the fine dining restaurant isn’t $38.95, it’s $39.
• What’s the price barrier? $20 is the tipping point for casual dining restaurants. You won’t see many items at PF Changs or Cheesecake Factory above $19.99.
• Restaurants have also learned that pictures sell food, but pictures also pull down the perception of overall quality. Denny’s and IHop use pictures, but Red Lobster is becoming more upscale and stopped using photos last year. Their price points – and their profits – went up.
Not only has Red Lobster stopped using pictures, but they’re totally reinventing their restaurants.
A few weeks ago, the seafood chain, owned by Orlando-based Darden Restaurants, launched a marketing campaign designed to highlight an expanded fresh fish menu and other new culinary creations.
Sensing that some consumers associate Red Lobster with frozen seafood and dining rooms cluttered with fishing memorabilia, executives have been tweaking its look and feel.
Several months ago, Red Lobster introduced a daily rotating menu of fresh fish selections.
The chain also tested a sleeker restaurant design — meant to evoke the Maine coast — that it says will be used as the model for new restaurants. (from the Orlando Sentinel)
And on a related note, Red Lobster actually won an award for the Best Menu Revamp in 1999, but after reading the above you can probably tell that didn’t work out so well.
Lets just hope they keep that delicious cheesey wine biscuits on the tables. In case you haven’t tried them, or if you just want to make it at home, here’s the recipe.
Photo from Flickr.
Ever wonder what people who keep kosher eat when stranded somewhere where the only food available is fast food or items from vending machines? Me neither. I never really thought about this, probably cause I don’t keep kosher, but I guess it would be a problem if I did.
But no more. Finally, there’s now a vending machine that dispenses hot kosher food thanks to Hot Nosh 24/6 (24 hours a day/6 days a week…sabbath observed of course) according to Reveries.com. How’d this come about?
Alan Cohnen was hungry. Last year, he sat in an airport lounge munching on a bag of chips from a vending machine. Around him, people enjoyed pizza, hamburgers, and other noshes unavailable to Cohnen because kosher food could only be found in the vending machine, which meant only potato chips and pretzels. Cohnen, of Teaneck, and his business partner Doron Fetman, of Monsey, N.Y., came up with the idea of a kosher automat and set to work in September to make it a reality. They self-financed and formed Kosher Vending Industries LLC and partnered with KRh Thermal Systems Inc., which owns the patent on the automated system.
They’ll start with 25 machines throughout New Jersey and New York, but hope to expand quickly to locations where kosher items are unavailable. These machines will serve pizza, mozzarella sticks, onion rings, vegetable cutlets, potato knishes, and French fries, at a cost of $3 to $4 per item, but Cohnen hopes to unveil a meat machine if this takes off.
Good idea you say, but is it cool to keep kosher? Well, if you classify Russell Simmons and Phat Farm as cool, then it definitely is cool to keep kosher.
What do the world of hip-hop and kosher vending have in common? A lot, according to Ruby Azrak, former Phat Farm executive and partner to hip hop mogul Russell Simmons, and current producer of House of Dereon, superstar Beyonce’s family brand. Mr. Azrak has invested in the company to help fuel a nationwide expansion. While specific terms were not disclosed, Mr. Azrak confirmed his investment in KVI was “in the millions.” Regarding the unlikely pairing of hip hop culture and instant hot kosher food, Mr. Azrak explains: “Every business I go into targets niche audiences. Hot Nosh 24/6 addresses a void and taps into the kosher food market in a way that no other product does today.”
It’s definitely kool to be kosher.
As you may have read on an earlier post (scroll down a few posts) certain steak cuts are becoming sparse, as prices are rising and availability is decreasing.
Maybe steakhouses should take note of this recipe and add watermelon steak to their menus.
I saw this on the Boston Globe’s food section and did some investigating.
Turns out watermelon steak is a dish served at 51 Lincoln in Boston. It’s been on the menu for some time now and gets rave reviews.
Chef and owner Jeffrey Fournier adds a confit of tomatoes, eggplant chicharrones, and French feta to the dish. “We sell out of it most nights,” says the chef. His general manager Eric Cross adds, “It’s a great conversation piece.”
Slashfood also had a mention of this saying…
This is something that’s actually growing in popularity. You cut the watermelon into slices (removing the rind) and cook it in a roasting pan (350 degrees) with sherry, butter, and salt and pepper.
Here’s the recipe.
- Vegetable oil (for brushing)
- 1/4 large watermelon
- 1/4 bottle cream sherry
- 4 tablespoons (1/2 stick) unsalted butter
- Salt and pepper, to taste
- Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.
- Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.
- Place the slices in the roasting pan. Pour the sherry over them and dot with butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
- Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.
Adapted from 51 Lincoln (from The Boston Globe).
Say it isn’t so!
Upscale steakhouses around the country may be experiencing a rise in cost and a decrease in availability for some of their top-notch steaks.
It’s become such an epidemic that classic steakhouses, such as Peter Luger’s in NY, have been forced to introduce new menu items. In 120 years, Peter Luger’s has never introduced a new steak…until now!
But why is this happening? According to the NY Sun…
The production of ethanol, which is made from corn, is one major reason classic cuts of prime beef are becoming more and more expensive, an analyst at the cattle market analysis firm Cattle-Fax, Tod Kalous, said.
Corn is the primary feed for cattle that produce USDA-grade prime beef. Corn is also the main ingredient for what many believe is the fuel of the future, ethanol. The production of ethanol has not only increased the demand for corn, it has made harvests more profitable for farmers, who receive the fruits of government subsidies when it is sold to ethanol producers.
Even with the price of prime beef so high, and with Mr. Kalous predicting continued high prices, most steakhouses have yet to pass on the brunt of the drought to the customer.
And according to NY Mag…
Peter Luger’s menu has changed about as much as Stonehenge: You can get a porterhouse steak, lamb chops, hash browns, and tomato-and-onion salad. Technically, there’s salmon on the menu and maybe a few other sides, and they did add bacon, but the genius of the place has been in its simplicity. But as of last month, a rib-eye steak, a relative bargain at $38.95, is for sale. (The slim, seldom-ordered single strip steak is the same price.) It’s the restaurant’s first new steak in 120 years. Why the sudden change?
Simply said, there just aren’t enough porterhouses to sate their rabid customer base and still maintain a semblance of quality.
This can’t be a good thing. And I, for one, will not be ordering a rib eye on my next trip to Peter Lugers!
Photo from Flickr.