Five courses, four colours and one product: highlight of European butter’s festive versatility

 

Laurent-Damiens-coo-cniel-the-french-dairy-board

        An exclusive dinner was held so that guests could experience the many colours of French butter sauces showcasing it's quality and versatility  

·       French dairy aficionado and award-winning artisan François Robin talks about the unlimited butter recipe possibilities for festive season

U.S. Restaurant Customer Transactions Declined by 42%

The majority of U.S. restaurants are now impacted by mandated dine-in closures due to the COVID-19 outbreak.

Restaurant customer transactions dropped by 42% in the week ending March 29 compared to same week year ago, according to NPD’s CREST® Performance Alerts, which provides a rapid weekly view of chain-specific transactions and share trends for 70 quick service, fast casual, midscale, and casual dining chains. 

While steep transaction declines are being seen industry-wide, some restaurant models are better suited than others to retain existing off-premise business, like drive-thru, carry-out, and delivery. Quick service restaurants, which historically have more off-premise business, realized transaction declines of 40% in the week ending March 29 compared to same period year ago, whereas full service restaurants, which aren’t typically set up for off-premise dining, declined 79%. 

About 97% of U.S. restaurants are now under some level of restrictions, with most prohibiting dine-in service, according to NPD’s restaurant census, ReCount®.  Prior to the COVID-19 outbreak, on-premise dining represented 52% of restaurant industry dollars, and off-premise, like carry out, drive thru, and delivery, represented 48% of dollars. Carry-out represented the largest dollar share at 53% of off-premise modes, drive-thru 38%, and delivery 9% of dollars. As of year ending February 2020, digital orders represented 13% of all off-premise dollars. 

“The transaction declines partially reflect the struggle of on-premise restaurants to pivot to off-premise models,” says David Portalatin, NPD food industry advisor and author of Eating Patterns in America. “Many restaurants that are attempting to make the move are doing so with limited menu offerings and without the benefit of drive-thru lanes. Anecdotally, some operators are giving up the cause and closing altogether.”

Tags: U.S. restaurants

HMSHost inks exclusive deal with Panera Bread to bring bakery-cafes to U.S. travelers

BETHESDA, MD. – Committed to providing travelers with more convenient, freshly prepared, high-quality food choices, global restaurateur HMSHost announces an exclusive, multi-year, multi-unit development agreement with Panera Bread (Panera) that will expand the fast-casual chain’s presence within major U.S. airports and travel plazas.

As part of the agreement, HMSHost will debut two new Panera airport locations, first at Charlotte Douglas International Airport’s Concourse E, and soon to follow at Salt Lake City International Airport’s Concourse A in 2020. Additional airport and travel plaza locations are slated to open throughout 2020 and beyond.

“At HMSHost, we’re leaders in expanding travelers’ dining options with the most in-demand, unmatched choices. With Panera Bread as our exclusive partner, we are transforming the fast-casual category in airports and motorways across the United States,” said HMSHost President and CEO Steve Johnson. “Traveling consumers have been clamoring for Panera Bread to expand into airports and motorways. With this agreement, we are answering that demand for travelers seeking craveable, better-for-you food, delivered fast and efficiently.”

Travelers will enjoy Panera’s classic menu of freshly-prepared salads, hand-crafted sandwiches, hearty soups, creamy mac and cheese, and the famed and foodie favorite bread bowls, as well as an array of breakfast offerings ranging from breakfast,  wraps to Panera’s beloved bakery items. The airport locations will also feature grab-and-go versions of many of Panera’s menu offerings. Perfect for globetrotters who love to customize their food adventures, the menu will feature Panera’s signature You Pick Two where guests can combine certain menu items to craft their ideal meal. The menu also includes protein-rich, vegan and vegetarian items for a delicious and wholesome meal on-the-go.

“We’re pleased to partner with HMSHost to bring Panera to airport and travel plaza locations across the U.S.,” said Dan Wegiel, Panera’s Executive Vice President, Chief Growth & Strategy Officer. “Panera is uniquely positioned to fill the void between quality and convenience for hungry travelers, offering the same better-for-you menu options they know and love from our traditional bakery-cafes, with all the speed they need while in transit. The HMSHost partnership expands consumers’ access to the brand, delivering on our vision to bring Panera closer to those who hunger for our food wherever, whenever and however they choose.”

In addition to Panera’s all-day menu of clean* and flavorful food choices, the brand’s innovative digital kiosk ordering system, popular mobile app and Rapid Pick-Up feature make it an ideal solution for hungry, time-crunched travelers

Tags: HMSHost, Panera Bread

Greater Fort Lauderdale Restaurant Months launch August 1

Throughout the months of August and September, food lovers have the opportunity to taste innovative flavor creations from world-renowned celebrity chefs at sought-after restaurants during Greater Fort Lauderdale Restaurant Months.

During this annual promotion, 50 of Broward County’s top restaurants are offering specially created three-course gourmet dinner menus priced from $35.

“We have so many great restaurants and we want everyone to take advantage of our annual dining promotion,” says Stacy Ritter, president and CEO of the Greater Fort Lauderdale Convention & Visitors Bureau. “Our dining scene is extraordinary, and this is the perfect time to experience local authentic flavors and innovative culinary creations in new restaurants, waterfront restaurants, and casual bistros throughout our destination.”

Greater Fort Lauderdale Restaurant Months features several cities throughout Greater Fort Lauderdale including Fort Lauderdale, Coral Springs, Hallandale Beach, Hollywood, Lighthouse Point, Parkland Pompano Beach, Weston and Wilton Manors.

Restaurants new to this year’s lineup include American Social, AND Fish Kitchen + Bar, Bo’s Beach, Boathouse at The Riverside, Bravo Peruvian Cuisine, Casa Calabria, Casa Sensei, ETARU Hallandale Beach, Fresh First, Indian Harbor, Mastro’s Ocean Club, Steelpan, Sunset Catch, The Terrace Grill, Tsukuro, Vienna Wine Bar, Vue on the Water – GALLERYone and Wild Thyme Oceanside Eatery.

The official 2019 Greater Fort Lauderdale Months website, sunny.org/restaurantmonth lists participating restaurants. More restaurants are being added daily, and here is the full lineup of participants up to this point:

• 15th Street Fisheries
• 3030 Ocean Restaurant
• American Social
• AND Fish Kitchen + Bar
• The Balcony
• Bo’s Beach
• Boathouse at The Riverside
• Bravo Peruvian Cuisine
• Brown Dog Eatery
• Bubba Gump Shrimp Co.
• Burlock Coast Seafare & Spirits
• Cafe Ibiza
• The Capital Grille
• Casa Calabria
• Casa Sensei
• Chima Steakhouse
• Coco Asian Bistro & Bar
• The Cook and The Cork
• DrYnk Bar & Lounge
• Eduardo de San Angel
• El Vez
• ETARU Hallandale Beach
• ETARU Las Olas
• Fresh First
• III Forks
• Indian Harbor
• Ireland's Steakhouse
• Jackson’s Prime
• JWB Prime Steak and Seafood
• Le Bistro
• Lona Cocina Tequileria
• Luigi's Tuscan Grill
• Mastro’s Ocean Club
• Morton's the Steakhouse
• Naked Crab
• Point Royal
• S3 – Sun Surf Sand
• Spazio
• Steak 954
• Steelpan
• Sunset Catch
• The Terrace Grill
• Tsukuro
• Vienna Wine Bar
• Vue on the Water – GALLERYone
• Wild Thyme Oceanside Eatery
• YOLO

Tags: Greater Fort Lauderdale Restaurant Months 

• http://intravelreport.blogspot.com/

Top traditional Greek foods for winter

It’s even snowing in Greece right now, so that makes us turn our thoughts and appetites to some warm and wonderful comfort food, greekreporter.com notes in the following article:Whether you are looking for a warming soup to drive away the wintry chill, or a hearty, oven baked meal, there are six traditional Greek dishes that are sure to delight everyone — from foodies to casual diners.

1. Fasolada
Bean soups are year-round favorites in Greece, and they’re really healthy to boot. In the winter months a popular soup is “Fasolada”. Made with white beans and veggies such as tomatoes, potatoes, carrots, onions and celery, it is the perfect comfort food for the cold winter months.Before you dive into a bowl of this steaming soup, be sure to drizzle some Greek olive oil over it and add a little Greek sea salt to enhance the rich winter flavors. Fasolada can be located all over Greece, from the bustling city of Athens to mountaintop villages in Crete, and is a favorite of both young and old.

2. Lahanodolmades – aka Greek Stuffed Cabbage Leaves
This dish is a Greek classic, and it is just what is sounds like — cabbage leaves stuffed with a mixture of minced meat (and sometimes rice) topped with avgolemono sauce (a sauce made with egg and lemon). It can be served either slightly warm or even at room temperature, and with yogurt to dip it in and break up the spiciness (if you make it a little too spicy). It’s usually accompanied by a Greek salad or tiny cheese pies called tiropitakia.


3. Spetsofai
This dish hails from Pelion mountain range in Thessaly, and may just be one of the best Greek comfort foods. It is made with sausages and red peppers, cooked in a hearty tomato sauce with spices, and you can add some red pepper flakes to make it spicier if you desire.Many of the traditional Spetsofai recipes call for hot paprika and red-hot chili peppers in the sauce. Just be warned — it can get really spicy very quickly, and it is a rather heavy dish. In Greece people eat this wonderful winter dish with a sliced cheese such as graviera or other hard cheese, and some warm homemade bread.

4. Prasorizo
Rice isn’t a common main dish in Greece, but when the Greeks do rice, unsurprisingly, they seem to go all out. This winter dish is now found everywhere throughout the country. It is made with chopped leeks and is a bit like a Greek version of risotto, complemented with herbs such as fresh dill.


5. Giouvarlakia – Meatball Soup
This soup is all about the meatballs and the broth as well. The meatballs are made with rice and beef while the broth unusually contains grated carrots and potatoes, with a base of a creamy avgolemono sauce. It is served in the winter months with side dishes of salad, cheese and bread.


6. Trahanas
Not a dish in itself, Trahanas is an ingredient that everyone needs to try out (and if you can get it homemade, that’s even better). This ancient food was, impressively, invented as a way to preserve milk. Trahanas is made by combining your choice of grain — either semolina, wheat flour, bulgur or cracked wheat — with milk, buttermilk, or yogurt, to form a ball. The ball is then crumbled into small pieces, dried, and then broken up into even smaller, rice-like grains. 

It sometimes resembles a fine granola.Trahana is considered the ultimate comfort food, and it is perfect for wintertime dishes in Greece! The most common way it is consumed is in soup — from chicken soup to tomato and meatball soup. You can’t go wrong when adding this unique ingredient to any broth or soup. It transforms the most basic winter soup into a comforting porridge. You can even make a sweet trahana and make a creamy porridge topped with fruits and nuts for a yummy, warm dessert.

Asia's Best Female Chef is from The Philippines

The Asia’s 50 Best Restaurants programme sponsored by S. Pellegrino & Acqua Panna announced the Asia’s Best Female Chef 2016. The prestigious award will be presented at the fourth annual Asia’s 50 Best Restaurants awards ceremony on 29th February 2016, hosted at the W Hotel in Bangkok, Thailand.

Asia’s Best Female Chef Award is voted for by over 300 industry experts from across the region. Margarita Forés, respected chef and owner of an acclaimed group of restaurants in Manila, has been selected as Asia’s Best Female Chef 2016.

Forés gained an appreciation for authentic Italian cuisine during a tour of Italy in 1986. Immersing herself in the local culture, her culinary style evolved while cooking in home kitchens and exploring the markets of Florence, Milan and Rome. A certified public accountant by training, Forés returned to the Philippines inspired by her experiences and determined to pursue her interest in the culinary arts.

In 1987, Forés founded Cibo Di M, a catering business that soon earned a reputation for memorable banquets, customised service and high-profile clients. A decade later Forés opened Cibo, her first Italian restaurant. The homegrown café concept introduced local diners to traditional Italian cuisine while championing local producers and organic ingredients. Since its debut 18 years ago, Cibo has expanded to 10 outlets throughout Manila.

Building on Cibo’s success, Forés branched out with other restaurant concepts, including Lusso, a luxe champagne and gastro bar, and Grace Park, an ingredient-driven Italian restaurant specialising in farm-to-table cuisine. At each restaurant, Forés presents quality Italian dishes, the freshest local ingredients and a convivial atmosphere.

Both an epicurist and an educator, Forés is eager to share her knowledge of Italian cooking with the next generation of chefs. In 2013, she partnered with Casa Artusi, an historic culinary institution in Forlimpopoli, Northern Italy, to open Casa Artusi Philippines. Focused on teaching students the traditional techniques of home-style Italian cooking, Casa Artusi in Manila is the prestigious Italian school’s first and only offshore campus.

While best known for her mastery of authentic Italian cooking, Forés is also a proud advocate of Filipino cuisine. As part of her ongoing commitment to promote her culinary heritage to an international audience, Forés co-authored Kulinarya, a compendium of popular regional dishes.

Asia’s 50 Best Restaurants 2015

An influential group of over 300 leaders in the restaurant industry across Asia selected Asia’s 50 best restaurants for 2015. Now in its third year, Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, revealed the 2015 list of winners at an awards ceremony at Capella Hotel, Singapore. Check the list of winners before traveling to Asia, you may wish to dine at those restaurants to taste the best food in the region.

Gaggan in Bangkok secured the No.1 spot, claiming the much-coveted title of The S.Pellegrino Best Restaurant in Asia. Ranked No.3 at the Asia’s 50 Best Restaurants awards last year, Gaggan debuted on the World’s 50 Best Restaurants list in 2014 at No.17. Gaggan is also awarded The S.Pellegrino Best Restaurant in Thailand.

The 2015 list of Asia’s 50 Best Restaurants features eight new entries, including first-time entries from the Philippines (Antonio’s, No.48) and Cambodia (Cuisine Wat Damnak, No.50). China boasts 16 restaurants on the list, followed by Singapore and Japan with 10 and eight respectively.

The Diners Club® Asia’s 50 Best Restaurants Academy is divided into six voting regions: India & Subcontinent; South-East Asia – South; South-East Asia – North; Hong Kong, Taiwan & Macau; mainland

1	Gaggan	Bangkok, Thailand
2	Narisawa	Tokyo, Japan
3	Ultraviolet by Paul Pairet	Shanghai, China
4	Nihonryori RyuGin	Tokyo, Japan
5	Restaurant André	Singapore
6	Amber	Hong Kong, China
7	Nahm	Bangkok, Thailand
8	8 ½ Otto E Mezzo Bombana	Hong Kong, China
9	Waku Ghin	Singapore
10	Jungsik	Seoul, Korea
11	Jaan	Singapore
12	L'Effervescence	Tokyo, Japan
13	Les Amis	Singapore
14	Hajime	Osaka, Japan
15	Fook Lam Moon	Hong Kong, China
16	Fu 1015	Shanghai, China
17	L'Atelier De Joel Robuchon	Hong Kong, China
18	Iggy's	Singapore
19	Fu He Hui	Shanghai, China
20	Lung King Heen	Hong Kong, China
21	Mr & Mrs Bund	Shanghai, China
22	Indian Accent, at The Manor	New Delhi, India
23	Robuchon au Dome	Macau, China
24	Tenku RyuGin	Hong Kong, China
25	Eat Me	Bangkok, Thailand
26	Le Moȗt	Taichung, Taiwan
27	Ryunique	Seoul, Korea
28	Bo Innovation	Hong Kong, China
29	Wasabi by Morimoto	Bombay, India
30	Burnt Ends	Singapore
31	Nihonbashi	Colombo, Sri Lanka
32	Shinji By Kanesaka	Singapore
33	Takazawa	Tokyo, Japan
34	28 HuBin Road	Hangzhou, China
35	The Chairman	Hong Kong, China
36	Tippling Club	Singapore
37	Bo Lan	Bangkok, Thailand
38	La Yeon	Seoul, Korea
39	Issaya Siamese Club	Bangkok, Thailand
40	Sushi Saito	Tokyo, Japan
41	Bukhara	New Delhi, India
42	Caprice	Hong Kong, China
43	Ministry of Crab	Colombo, Sri Lanka
44	Sukiyabashi Jiro	Tokyo, Japan
45	Osteria Mozza	Singapore
46	Hakkasan	Shanghai, China
47	Imperial Treasure Super Peking Duck	Singapore
48	Antonio’s	Tagaytay, Philippines
49	Quintessence	Tokyo, Japan
50	Cuisine Wat Damnak	Siem Reap, Cambodia

INDIVIDUAL AWARDS

Award	Chef/Restaurant	Restaurant	City, Country
Veuve Clicquot Asia's Best Female Chef	Vicky Lau	Tate Dining Room & Bar	Hong Kong, China
The Diners Club® Lifetime Achievement Award	Tetsuya Wakuda	Waku Ghin	Singapore
Chef's Choice, sponsored by Nespresso	Richard Ekkebus	Amber	Hong Kong, China
One To Watch, sponsored by Peroni Nastro Azzurro	Sangho Seo	La Yeon	Seoul, Korea
Highest Climber Award	Hajime Yoneda	Hajime	Osaka, Japan
Asia's Best Pastry Chef, sponsored by Cacao Barry	Hidemi Sugino	Hidemi Sugino	Tokyo, Japan
Highest New Entry Award, sponsored by LesConcierges	Tony Lu	Fu He Hui	Shanghai, Japan

Galway plates up all that’s good about Irish food

The five-day Galway Food Festival (2 – 6 April) will celebrate all things foodie in a place where the likes of wild Atlantic salmon and the freshest of seafood, Connemara spring lamb, brown trout, and organic fruit, vegetables and herbs can all be found in abundance.

Now in its fourth year, this festival is just made for gourmet enthusiasts, families and anyone seeking an authentic experience of the west of Ireland.

More than 70,000 people flocked to savour its delights last year, and this Easter the highlights will include an eclectic festival food village, country markets, workshops, and live cooking demonstrations involving over 100 food outlets and producers from the Wild Atlantic Way.

The artisan producers in the coastal communities of the west are making some of Europe’s best cheeses, craft brews, seafood dishes, chocolates and more, with their primary ingredients sourced from farmers, fishermen and foragers who are rooted in local traditions.

These distinctive flavours and skills will all come together at Easter in expertly prepared dishes, served simply, in a relaxed style, and with plenty of Irish craic thrown in for good measure.

Taster trails along Galway city’s cobbled streets will take in unique locations, including the Aran Islands, where food tours will explore age-old harvesting traditions coupled with today’s techniques.

An inspirational series of talks on topical food and drink issues, comedy lunches and appearances by acclaimed Irish chefs such as Derry Clarke will contribute to the famous buzz, craic and culture of this exceptional food lovers’ event.

Live cooking demonstrations for adults and children, coastal foraging trips on the Wild Atlantic Way, tours of Galway’s contrasting landscapes, craft beer-making tours, cocktail classes and whiskey and wine tastings are also on offer.

Foodies will be able to meet artisan producers, brewers, suppliers, and talk to anyone from Michelin star chefs to the humble growers who supply outlets located along the twisting western seaboard.

Ireland’s Wild Atlantic Way is alive with an array of unexpected experiences from Donegal in the north to Cork in the south, but the aroma of good food and the oohs and aahs of an army of foodies will be particularly tempting in Galway this Easter – who could resist?

Burger Rebel expands with second Dubai

The Burger Rebel food revolution now has a new home in the city as the daringly different food and beverage concept expands its reach into uncharted territory with the opening of a new AED4 million outlet at Souk Al Bahar, adjacent to The Dubai Mall.

This is the second Dubai based outlet for the home-grown brand, which set the trend for the future of burger restaurants when it opened its first location in Wafi City in 2012, and a carbon copy of the highly successful original.

Scheduled to open for business in mid-April 2015, owner-operator Thomas Klein International chose Souk Al Bahar for the next step in its brand evolution strategy due to its established dining destination credentials and high foot traffic potential.

“The Burger Rebel concept was created for an open-minded young, trendy, social media savvy market and as one of the city’s dining hotspots, we thought it was time to introduce Burger Rebel to Downtown Dubai to shake things up with our ‘anything but conventional’ approach to the classic burger, hot dog and slider scene,” said Daniel During, Principal and Managing Director for Thomas Klein International.

A 93-seater venue with an outdoor terrace and bar area, the new Burger Rebel will continue to fly the flag for individuality in a branded corporate world with its exciting menu that puts a 21^st century spin on classic burger combinations using grilled camel meat, foie gras, and beef tongue, in addition to high quality 100% beef patties.

“Our team of culinary rebels will put their own spin on hand-crafted hot dogs with a bold choice of venison, rabbit, duck and fish options and sliders get a similar makeover with off-the-wall choices including duck confit with melted brie and fig sauce, sweet and sour pan-sautéed beef, and the Forestière with a marinated grilled giant mushroom, spiced aïoli and Provolone cheese,” remarked During.

The brand also hand crafts all its buns, which are made with 50% potato starch instead of flour, and the sauces and toppings are also all homemade using the freshest possible ingredients.

The Burger Rebel all-natural approach extends through to its interior design, which brings the concept to life with the integration of specially sourced recycled and second-hand furniture and fittings such as wood sourced from sustainable forest suppliers.

“Re-using and re-purposing helps reduce the amount of scrap we produce, which is a hot topic for the restaurant industry right now; and any repairs or upholstery are also done using sustainable materials. For those unavoidable new purchases, we made every effort to source green-certified products, and this endorses our proactive commitment to environmental sustainability,” said During.

Another hallmark of the Burger Rebel design concept is a 30 m2 graffiti wall, with unique one-of-a-kind artwork created by a UAE-based graffiti/street artist.

“The graffiti wall, which is a talking point at our Wafi restaurant, is an artistic representation of our desire for creativity in life, and this gels perfectly with the Burger Rebel philosophy of creating an interactive space - and of course serving great food,” added During.

For more information on Burger Rebel: http://www.burgerrebel.com/