July 2009 Chef digital edition now available

By

The digital edition of the July 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives for more breakfast recipes and Party Planner: Cross-menuing. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
Look Inside >>
July 2009
0 comments
Labels:

Industry Voices

By

"The logistics of planning a restaurant are challenging enough. But in 2005, Natasha (my wife and restaurant manager) and I were recruited by the owners of The Inn at Ocean’s Edge in midcoast Maine. They wanted us to create a stand-alone restaurant on The Inn grounds that complemented the character of this unique seaside resort property for guests and would also be a destination for locals—an interesting challenge for any chef."
--Bryan Dame, executive chef, Inn at Ocean’s Edge
and The Edge restaurant, Lincolnville, Maine,
"Industry Voices" column, July 2009, Chef Magazine
Continue reading Industry Voices >>
July 2009

Share your thoughts in the comments section.
0 comments
Labels:

Atlanta-based chef now hosting radio show on grilling and road food

By

Brian Whitcomb, Atlanta-based district chef for the southeastern division of Eurest (Compass Group Americas) of Charlotte, N.C., has teamed up with Web radio station Garage 71 for "Road Kill Side Show." The show will be geared toward the "grill master" and will discuss some of Whitcomb's favorite topics--from food techniques and cooking secrets to the next best place to go visit for some good food to even politics, motorcycles, hot rods and sports. The show airs every Wednesday from 8 to 10 p.m.

For more information and to listen live to Chef Brian Whitcomb, visit www.garage71.com and www.roadkillsideshow.com.

Chef Brian Whitcomb
1 comments
Labels:

Lamb Weston partners with restaurants in Washington for free fries giveaway

By

In a first-ever promotion of its kind, ConAgra Foods' Lamb Weston and participating restaurants in the Tri-Cities, Wash., area gave away more than 25,000 servings of french fries to local residents on July 24 during Free Fries Fryday. The promotion kicked off the community's annual Tri-City Water Follies and Lamb Weston Columbia Cup Hydroplane Race weekend.

Working with 35 local independent and chain restaurant locations, the company provided its quality french fry products to the eateries to serve for free throughout the day. From local hamburger favorites to national chain fast-food restaurants to sports bars and hotel restaurants, thousands of residents walked in or drove through and enjoyed a total of 25,200 free servings of fries.

In addition to satisfying thousands of Tri-Cities residents with terrific french fries, Free Fries Fryday boosted local restaurant business and helped to tie the local restaurant community to the Water Follies event.

"Lamb Weston has been an official sponsor of the Water Follies Columbia Cup for three years now, and this year we really wanted to reach out to the community in a new and bigger way," Jeff DeLapp, president of Lamb Weston, said in a press release. "We have more than 4,000 employees who live and work here in the Columbia Basin and many of the products we make in our facilities here are enjoyed by restaurant patrons throughout the Tri-Cities area, as well as restaurants and foodservice operations around the world. We know that people love fries, but we really didn’t know what to expect, so we're very pleased this was such a big success for our customers and our community," he added.

"No question about it, we did see an increase in traffic in all three of our stores. We sold more of everything…we saw a 20 percent bump in business, particularly at the lunch hour," Mike Scott, owner of Bruchi's Cheesesteaks and Subs, said in a press release.

For a complete list of participating restaurants and more information on Free Fries Fryday, visit www.freefriesfryday.com.
0 comments
Labels: