Word: menus
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Dates: during 2010-2019
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...fame for his outrageous, over-the-top Italian cooking, and he has never seemed really happy to oversee an empire. Like Colicchio, who started cooking at Craft on Tuesdays and is now back running Colicchio & Sons in New York City, Batali wants to cook. He's working on the menus for six new restaurants at Eataly, the massive Italian food emporium that he and partner Joe Bastianich are planning to open later this year in Manhattan. There will be a meat restaurant, a fish one, a pasta and pizza operation, a vegetable restaurant, a panino bar and a brewery-gastropub...
...from her desk. I knew this brochure well, having e-mailed it to friends in the U.S. last year as a this-could-only-happen-in-France conversation piece. It lists in great detail the lunch menu for each school day over a two-month period. On Mondays, the menus are also posted on the wall outside every school in the country. The variety on the menus is astonishing: no single meal is repeated over the 32 school days in the period, and every meal includes an hors d'oeuvre, salad, main course, cheese plate and dessert. (See nine...
...just wanted to point out one slight geographical oopsie in the post, which includes this interesting line: “Friday nights’ internationally themed menus will also take us to new places (and some of your favorite cuisines), starting with the warming Carribean [sic] on Friday night, and then travelling to China on Feb. 5, Italy on Feb. 12, and Texas...
...would deny that the 18% calorie overload on restaurant menus is a problem. The additional 8% in frozen foods sounds less serious; in a 500-calorie entree, after all, 8% adds only 40 calories. That, however, is in a single meal. Over the course of a year, consuming just 5% more than you need in a 2,000-calorie diet can mean a 10-lb. weight gain. "The 18% and 8% figures are just what you need not to lose weight," says Roberts. (See the best pictures...
...book, Roberts reformulated menus to correct for the problem, but there's a big, fattening world out there that isn't taking such remedial steps. Federal regulations are strict about the accuracy of the net weight of a package of prepared food, which must be at least 99% of the advertised weight. When it comes to calories, the count can be a far bigger 20% off. The Federal Government plays no role in checking the calorie claims in restaurants, which means it's up to the states to handle the job - with the predictable patchwork results. "It really...