Pal's, a 25-location chain based in Kingsport, Tennessee, is spearheading a marketing campaign to bring a local expat home for the holidays. The move capitalizes on the smallness of the chain and its special cachet with customers.
Chef and Boston transplant Daniel Patterson of Coi in San Francisco forages for ultra-local, wild ingredients in order to connect with the Californians who dine at his restaurant. He says the dishes should be "an expression of the physicality of the place and an expression of the culture of the place."
Chef Dominique Crenn of Atelier Crenn in San Francisco developed a method of curing carrots to create jerky. Crenn says she wanted to find a unique texture that was familiar, healthy, and honored the vegetable. In this video, her team demonstrates the technique.
To promote its new Smokehouse Brisket menu item, Arby's is sponsoring a video series introducing regional barbecue styles to the nation. Hugh Mangum of Mighty Quinn's and Dan Delaney of Delaney Barbecue discuss the long, slow-smoked brisket that typifies Texas barbecue.
Zagat explores a new Brooklyn Indonesian restaurant, Selamat Pagi, created by the purveyors of Van Leeuwen Ice Cream. The dishes there are "user-friendly," locally-sourced adaptations of Balinese food, featuring flavors like tamarind, lemongrass, and kaffir lime.
This video delves into the rich history and varieties of a classic Maine dish, the lobster roll. It features two spots known for their lobster rolls in Portland, Maine: Eventide Oyster Company and Bite Into Maine. You'll also see a third, unique preparation of this seafood dish.
Spinning Plates profiles three restaurants with very different approaches to the craft: Chicago's Michelin three-starred Alinea; Breitbach's, a 150-year-old Midwestern institution; and La Cocina de Gabby, a new family-run Mexican restaurant in Arizona. Out this Friday, the documentary showcases the hardships and rewards of restaurant ownership.
Two 1814 fryers can do the work of three standard fryers, and two 1814 fryers combined with an HD50 fryer allows three fryers to do the work of four standard fryers. The savings add up quickly, using 11-15% less space and 12-16% less oil while using upwards of 50% less energy.