Word: chefs
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Fleming Companies, an Oklahoma City-based wholesale food distributor and owner of the Piggly Wiggly supermarket franchise, has developed a concept called Chef's Cupboard in 150 of its markets, offering food on a par with Boston Market. Fleming has also begun a new market prototype in Hartsfield, Ohio, called the IGA Supercenter. At the 62,000-sq.-ft. grocery behemoth, shoppers can drop off their kids at an on-site center and monitor them on TVs set up in the aisles; pick up traditional food or a hot entree, or take a lesson at IGA's cooking school; withdraw...
After 15 years as a chef in Vail, Colo., James Gibson has a memory of every bump and turn on the resort town's famous slopes. Now he offers the next best thing to even first-time visitors. For as little as $15 a day, Gibson's Maptrek company rents skiers and trail bikers fanny packs equipped with global-positioning satellite devices that record their every move. At day's end they get a map showing their precise path and approximate speed. In the fall, Gibson will add head-mounted videocams, so visitors can replay their adventures...
...other Dining Services developments, the Task Force, with the help of Rachel Barber of Adams House, recently discussed Passover meals at Hillel with Mayer and Executive Chef Mike Miller. This meeting focused on getting more variety and more hot food for the students who eat at Hillel during the holiday. --Noah Seton, Co-Chair, Dining Services Taskforce...
...elite of the elite isn't a stretch: Zagat's guide rates only one Boston restaurant higher; critic diva Ruth Reichl of the New York Times proclaims, "[Rialto] clearly knows what it is doing.... This is the sort of food that makes eating in Boston so exciting"; chef Jody Adams is a winner of the James Beard award for best chef in New England...
Kate introduces me to chef Jody Adams herself, who looks to be in her late thirties. "Nobody touch your hair," Ms. Adams jokes to her staff when she learns that I'm from The Crimson. "Nobody curse." I ask about the restaurant's reputation as a haven for health-conscious diners, and she agrees that there are opportunities on the menu for healthy eating but stresses that nutrition isn't her only concern. "We don't shy away from fat," she maintains, and I realize I may have inadvertently questioned her creative integrity. "We use butter, we use cream, duck...