Supporting partners include Bunge Oil, Frymaster, Lamb Weston, The Idaho Potato Commission and The Soyfoods Council.
"As chefs, in the beginning of our careers, we wanted to work with the best ingredients served on the finest china and paired with the most highly sought-after wines. Why wouldn't we? It's just in our nature to want to give our guests an experience that not everyone can offer.
Unfortunately, this comes at a price, and it's usually a high one. After being in fine dining for most of my career, I now suggest that the experience we should be giving our guests is simple, well-executed and perfectly seasoned dishes, paired with great wines that are inexpensive—and served by professional, knowledgeable servers."
"It's 5:15 p.m. on a cold, dreary Saturday evening. Four hopefuls arrive at the reception desk only to be told, with a regretful smile, 'I'm so sorry. There's at least a two-hour wait for a table.'
What's this? All the other restaurants in the neighborhood are languishing, pining away for more business, and here's Maggiano's--hopping."