Word: menusing
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...group of Philly restaurateurs are fighting back, under the banner Philadelphia Chefs for Choice, marking the first time anywhere that chefs have organized to protest the foie gras protesters. During the first week of October, nearly 20 restaurants served foie gras specials on their lunch and dinner menus for just $5. The chef group has stated: "In the city of Philadelphia, the birthplace of American liberty, we want to keep the right to serve foie gras...
...this may sound too haute for home cooking. But maybe not. It was high-end chefs who introduced IHOP-loving Americans to edamame, the lightly salted, boiled Japanese soybeans now found on McDonald's menus (in salads, no less). In the last two decades chefs have helped make Americans savvier than ever about food. Ordinary grocery stores are now selling their own brands of organic peanut butter and pasta sauce. Then, consider today's range of food media - from blogs to magazines to television networks promoting Wolfgang Puck wannabes. "You see the food we're making trickling down...
...quality. In Europe, restaurants already do just that. McDonald’s portions in the U.S. are 1.28 times bigger, on average, than they are in France—but French restaurants offer “quality” in the form of refurbished spaces and locally diversified menus. Although McDonald’s serves large portions in the U.S., McDonald’s sales last year increased by 1.4% more in Europe than they did domestically. Consumers do like to think that they’re getting “a good deal,” but in modern...
...very much at the heart of Finnishness, where everyone has the right to pick wild berries and mushrooms even on private property. Yet there is a surprisingly big disconnect between the field and the plate. Commercial Spanish strawberries, bred for long shipping, are far easier to find on Helsinki menus than the wild Finnish strawberry exploding with the flavor of 20 hours of sunshine a day. And although Finns have figured out how to safely prepare korvasieni, a poisonous false-morel mushroom, by boiling it three times, porcini were long considered reindeer fodder...
...Latinos have become the state's largest minority, making up 3.7% of the population in 2005. Banking, restaurant menus and even voter registration cards are now offered in Spanish, but Hispanics' emergence has not been without friction. Over the years Iowans have grown fearful that the immigrants brought in by the state's hog farms and hospitality industry are dragging down their minimum wages and taking jobs they might want, said Paula Martinez, who sits on the Iowa Democratic Central Committee. And the immigration debate, in turn, has helped make the Hispanic community "incredibly" active, according to Armando Villareal, administrator...