Friday, June 19, 2015

Skyline Chili Rolls Out Fresh Selects BLT Wrap, BLT Salad

Beginning today, Skyline Chili will offer two new menu items for customers enjoying the best summer has to offer: fresh BLT wraps and BLT salads.

“For many customers, enjoying Skyline is an important weekly lunch and dinner tradition, especially around summer activities,” said Sarah Sicking, director of marketing for Skyline Chili. “This summer we are complementing our everyday Fresh Select Wrap and Salad menu with a new limited time only BLT Wrap and Salad.”

The limited time BLT options are available every day now through July 26 at Skyline Chili locations in Cincinnati, Northern Kentucky, Dayton and Columbus.

Thursday, June 4, 2015

50 Best Barbecue Joints from SOUTHERN LIVING

Southern Living asked their expert BBQ columnist, Robert Moss, to canvas the South — 16 States plus the District of Columbia — to find the best brisket, pulled pork, ribs and more. See below to find out who made the list, from Kansas City to Miami, and for more go to http://www.southernliving.com/travel/bbq-restaurants .

The South's Top 50 Barbecue Joints by State

ALABAMA Archibald's Bar-B-Q, Northport, AL
Big Bob Gibson, Decatur, AL
Miss Myra's Pit Bar-B-Q. Vestavia Hills, AL

FLORIDA Shorty's Bar-B-Q, Miami , FL

GEORGIA B's Cracklin Barbeque, Savannah GA
Fresh Air Barbecue, Jackson, GA
Heirloom Market, Atlanta GA
Old Brick Pit Barbeque, Atlanta GA

KANSAS Joe' s Kansas City Bar-B-Que, Kansas City, KS

KENTUCKY Moonlite Bar-B-Que Inn, Owensboro, KY
Old Hickory Barbecue, Owensboro, KY

MISSOURI Gates BBQ, Kansas City, MO
Jack Stack Barbecue, Kansas City, MO

NORTH CAROLINA 12 Bones Smokehouse, Asheville, NC
Allen & Son Barbeque, Chapel Hill, NC
Barbecue Center, Lexington, NC
Grady's Barbecue, Dudley, NC
Lexington Barbecue, Lexington, NC
Red Bridges Barbecue Lodge, Shelby, NC
Skylight Inn, Ayden, NC
Stamey's, Greensboro, NC
Wilber's Barbecue, Goldsboro, NC

SOUTH CAROLINA Cannon's Barbecue, Little Mountain, SC
Carolina Bar-B-Que, New Ellenton, SC
Cooper's Country Store, Salters, SC
Henry's Smokehouse, Greenville, SC
Hite's Bar-B-Que, West Columbia, SC
Home Team BBQ, Charleston, SC
Jackie Hite's, Leesville, SC
McCabe's Bar-B-Que, Manning, SC
Scott's Bar-B-Q, Hemingway, SC

TENNESSEE A&R Bar-B-Que, Memphis, TN
Bar-B-Q Shop Restaurant, Memphis, TN
Bozo's Hot Pit Bar-B-Q, Mason, TN
Charlie Vergos’ Rendezvous, Memphis, TN
Couch Barbecue, Ooltewah, TN
Helen's Bar BQ, Brownsville, TN
Jim Neely's Interstate BBQ, Memphis, TN
Martin's Bar-B-Que Joint, Nolensville, TN
Peg Leg Porker, Nashville, TN
The Ridgewood Barbecue, Bluff City, TN
Sam's Barbecue, Humboldt, TN
Scott's-Parker's Barbeque, Lexington, TN

TEXAS Black's Barbecue, Lockhart, TX
City Market, Luling, TX
Franklin Barbecue, Austin, TX
Kreuz Market, Lockhart, TX
La Barbecue, Austin, TX
Louie Mueller Barbecue, Taylor, TX
Micklethwaite Craft Meats, Austin, TX

Thursday, May 14, 2015

Knoxville's International Biscuit Festival Baking Contest Heats Up

Do you love watching cooking competitions? Well we've got you covered live under the big tent on Biscuit Boulevard at the 6th annual International Biscuit Festival in downtown Knoxville this Saturday, May 16. Southern Biscuit® Flour, famously known as the essence of Southern baking, is once again proud to be the official sponsor of the International Biscuit Festival Biscuit Baking Contest this year.

Finalists in the Biscuit Baking Contest will compete in four categories, Sweet Biscuits, Savory Biscuits, Special Biscuits and Student Biscuits, baking their secret biscuit recipes and vying for a Golden Biscuit trophy. Winners will be chosen by celebrity guest judges, including Kate Krader of Food & Wine magazine, James Beard-winning Southern author Cynthia Graubart, and award-winning Nashville pastry chef Lisa Donovan. One grand prize winner will be chosen among the winners of the four Biscuit categories. All the winners and audience members will take home Southern Biscuit's beloved Formula L Biscuit Mix and other Southern Biscuit Flour products.

"The competition is fun with amazing results that show the pride of bakers who for generations have counted on Southern Biscuit Flour for their families," said Tommy Lynn CEO of Renwood Mills.

Chef Nikki Miller-Ka will be part of the competition fun sharing the secrets of Southern Biscuit soft wheat flour while demonstrating her cheddar and chive biscuits with bacon jam. She will also be at the Southern Biscuit booth along Biscuit Boulevard with the Southern Biscuit team handing out free samples of Southern Biscuit Formula L to festival-goers.

The Biscuit Baking Contest fun begins at noon and goes until 4:00 p.m. when the grand prize winner is crowned. So bring your family and friends and have a big biscuit time with Southern Biscuit and the Biscuit Baking Contest.

Monday, April 27, 2015

Cincy-Made Madisono's Gelato Launches into Kroger

—Looking for the sweet, creamy taste of gelato without having to leave your house? Madisono’s, a Cincinnati-based gelato and sorbet manufacturer, today announced that 14 of its tasty flavors, which include Berries and Cream, Caramello and Sea Salt, Hokey Pokey and Lemon Basil Sorbetto, are now available in 39 area Kroger stores. Previously available only in local restaurants and specialty grocers, this is the first time Madisono’s small batch flavors are available through a nationwide grocery retailer.

“Madisono’s started in a small kitchen behind our market in Glendale, so it’s amazing to see our pints sitting on the shelves at Kroger,” said Matt Madison, founder and Chief Operating Officer of Madisono’s. “We’ve built our business on creating unique, hand-crafted flavors that allow people to truly experience authentic gelato. We’re thrilled to provide Cincinnatians with an opportunity to take the Madisono’s adventure, without having to go any further than their local Kroger”

A longtime contributor to Cincinnati’s culinary scene, Matt Madison started out providing local restaurants with fresh produce and herbs grown on his family’s farm in Adams County. That business evolved into the state’s first shitake mushroom farm and eventually led to the formation of the Madison’s Market in 1996, one of Findlay Market’s longest-standing businesses still in operation.

Since 2006, Matt Madison has experimented with a variety of different flavors, regularly collaborating with local restauranteurs. One of the earliest examples of this was their Bananas Foster Gelato, which was first inspired by and developed for Chef David Faulk at Nada in downtown Cincinnati. Its success at Nada led Madisono’s to permanently add it to their lineup of 14 pint flavors. One of its more recent creations was a smoke pork belly and honey gelato made for Maribelles Tavern in Oakley.

Their approach is simple: Use as few of the best quality local ingredients as possible to create the best possible product. Several of Madisono’s sorbet flavors are made with only six ingredients and its gelato has only eight, all of which have been carefully hand selected and locally sourced when available.

The full list of Madisono’s 14 gelato and sorbetto flavors include:

Bananas Foster Gelato
Berries & Cream Gelato
Blueberry Ginger Sorbetto
Café Mocha Gelato
Caramello & Sea Salt Gelato
Chocolate Chip Gelato
Dark Chocolate Orange Gelato
Double Dark Chocolate Gelato
Hokey Pokey Gelato
Madagascar Vanilla Gelato
Lemon Basil Sorbetto
Red Raspberry Sorbetto
Strawberry Lemon Sorbetto
Toasted Coconut & Caramel Gelato

“We regularly hear from people who have tried our sorbet and gelato at a local restaurant and want to know where they can get it,” added Madison. “Now they can pick up Madisono’s when they are doing the rest of their grocery shopping.”

For a full list of locations where Madisono’s is available, please visit http://www.madisonogelato.com.

Friday, April 17, 2015

Cincinnati State Chef, a N. Ky. Resident, Wins Second ACF Gold Medal

Chef Danny Bungenstock, an instructor at Cincinnati State’s Midwest Culinary Institute, won a “Best of Show” gold medal at a recent American Culinary Federation (ACF) regional competition.

Chef Bungenstock beat nearly 60 competitors from Ohio, Wisconsin, Pennsylvania, North Carolina, New York, Virginia, Tennessee, and Illinois to earn the top prize with a cold food pork platter that earned 38 out of a possible 40 points from the panel of judges.

Chef Bungenstock’s Heritage Barnyard Platter highlighted sustainable pastured pork. Judges praised his “exquisite” design, “exciting” colors, and “beautiful aspic work.” His menu included herb-infused pork loin wrapped in savoy cabbage, “tongue n’ cheek” pork in savory jelly, smoked suckling pig trotter, and tenderloin dry-cured with black pepper and Kentucky bourbon. Garnishes were a rich sweet potato and delicata squash mousse with a spiral of ancho crisp and vibrant green roasted Anaheim pepper on boursin cheese and saffron-poached potato. Overall, the effect demonstrated “an outstanding mastery of charcuterie,” said the lead judge.

“I’ve been working toward a ‘Category A’ gold medal in ACF competition for eight years,” said Chef Bungenstock, an Erlanger, Kentucky resident, citing his participation in national competitions and the International Culinary Olympics. He earned his first ACF gold medal (perfect score) in Category K “hot food” competition, and is hoping to earn another gold in a Category F “mystery basket” competition scheduled for October of this year.

Once he earns a third gold medal, Chef Bungenstock said, he hopes to become an ACF competition judge.

Bungenstock said his performance in ACF competitions has been assisted greatly by the guidance of mentor Chef Alan Neace at the Midwest Culinary Institute, the advice of colleague Chef Greg Skibinski, and the assistance of Ellen Brinkerhoff. He is currently training for a spot on the ACF Culinary Team USA, coached by Chef Tim Bucci, former member of the USA team and an ACF Certified Master Chef candidate for 2016.

Friday, February 27, 2015

101 Facts That Make Us Hopeful About the Future of Food

http://foodtank.com/news/2015/02/one-hundred-one-facts-that-make-us-hopeful-about-the-future-of-food

Tuesday, February 24, 2015

Eli's BBQ Grand Opening at Findlay Market

We invite you to join us as we celebrate the grand opening of Eli’s BBQ at Findlay Market. From its humble start as a weekend market vendor in 2011, to its entry on the restaurant scene on Eastern Avenue in 2012, to its latest expansion to a fulltime storefront operation at the market, Eli’s BBQ represents what is best and most important about Findlay Market: its ability to incubate successful small businesses.

Eli’s BBQ was the only Cincinnati restaurant named to Yelp’s Top 100 Places to Eat in the U.S. in 2015; was named one of the Barbecue Bible’s Top 10 Smoke and Fire Restaurants in the U.S. in 2014; and has received numerous local “Best Of" awards and recognition.

The City of Cincinnati’s Department of Trade and Development contributed approximately $165,000 to “whitebox” the 1000 square foot storefront where Eli's is located. The City of Cincinnati’s investment in the Eli’s space and two other storefronts on south side of Market House help create more foot traffic and vibrancy on this “quieter” side of the market.

Another exciting thing about Eli’s, aside from the fact that they are returning to the place where they got their start, is that they will stay open until 9:00 PM seven days a week.

WHERE: 133 West Elder, Cincinnati, OH 45202

WHEN: Wednesday, February 25, 10:30 AM

WHO: Elias Leisring, Eli’s BBQ; Mayor John Cranley, City of Cincinnati; Joe Hansbauer, President & CEO, Corporation for Findlay Market

Thursday, January 22, 2015

Cincinnati Ranked #10 'Healthiest City' in America

Cincinnati has just been ranked the #10 most healthy city in America, according to the BetterDoctor.com Healthy Cities Index.

The Top 25 Most Healthy Cities
(each city's total score on a 100-point scale is shown in parentheses)

#1: Boston, MA (74.5)
#2: Minneapolis, MN (73.6)
#3: Washington, DC (72.6)
#4: San Francisco, CA (66.4)
#5: Hartford, CT (62.7)
#6: Pittsburgh, PA (60.1)
#7: San Jose, CA (58.6)
#8: Salt Lake City, UT (58.5)
#9: Seattle, WA (57.7)
#10: Cincinnati, OH (57.6)
#11: Portland, OR (56.7)
#12: Denver, CO (56.6)
#13: Sacramento, CA (56.6)
#14: Atlanta, GA (55.9)
#15: San Diego, CA (55.3)
#16: Baltimore, MD (55.0)
#17: St. Louis, MO (54.7)
#18: Austin, TX (53.9)
#19: Raleigh, NC (52.7)
#20: Providence, RI (51.3)
#21: Buffalo, NY (50.3)
#22: Richmond, VA (48.6)
#23: Chicago, IL (48.4)
#24: New York, NY (47.7)
#25: Philadelphia, PA (44.0)

The Top 25 Least Healthy Cities

#1: Memphis, TN (15.8)
#2: Oklahoma City, OK (24.1)
#3: Louisville, KY (26.3)
#4: San Antonio, TX (27.3)
#5: Nashville, TN (29.0)
#6: Indianapolis, IN (29.5)
#7: Las Vegas, NV (29.8)
#8: New Orleans, LA (30.8)
#9: Los Angeles, CA (32.7)
#10: Jacksonville, FL (34.6)
#11: Detroit, MI (34.7)
#12: Riverside, CA (35.1)
#13: Phoenix, AZ (35.6)
#14: Orlando, FL (36.7)
#15: Tampa, FL (38.2)
#16: Miami, FL (38.3)
#17: Columbus, OH (38.5)
#18: Dallas-Fort Worth, TX (38.9)
#19: Houston, TX (40.0)
#20: Kansas City, MO (40.0)
#21: Charlotte, NC (40.1)
#22: Birmingham, AL (42.2)
#23: Cleveland, OH (42.5)
#24: Virginia Beach, VA (42.9)
#25: Milwaukee, WI (43.4)

METHODOLOGY

For this study, BetterDoctor.com examined the following data for each city:

1. Population data about physical fitness (exercise rates, eating habits, chronic health problems and disease rates, access to parks and recreational activities, and more).
2. The percentage of doctors in the state that are highly rated according to BetterDoctor’s comprehensive, seven-variable algorithm.
3. The percentage of residents with health insurance coverage to assess how feasible it is for residents to get medical care.

OTHER INTERESTING FINDINGS

* Ranked #1 overall, Boston has a greater percentage of its residents covered by health insurance coverage than any other city.
* In Minneapolis, the city’s high exercise rate and excellent doctor-to-resident ratio helped it secure our ranking's second position.
* Memphis was deemed the 'unhealthiest city in America' due in large part to its very low physical fitness rates and limited numbers of quality doctors.

For more details on these results, please visit: https://betterdoctor.com/health/healthiest-cities/

Friday, January 16, 2015

Orchids at Palm Court Awarded AAA Five-Diamond Award for 2015

The American Automobile Association (AAA) has awarded the prestigious Five-Diamond Award for 2015 to Orchids at Palm Court, Hilton Cincinnati Netherland Plaza’s fine-dining restaurant.

“We are humbled to be one of just 63 restaurants in North America to receive a Five- Diamond rating in 2015, especially as the only restaurant in Ohio to secure this honor,” said Michel Sheer, managing director, Hilton Cincinnati Netherland Plaza. “Chef Todd Kelly and his team were vying for the AAA Five-Diamond Award as a strategic benchmark for 2015, which makes the accomplishment that much more rewarding for all of us."

Chef Kelly, executive chef and director of food and beverage, Hilton Cincinnati Netherland Plaza, said, "It’s just so incredible to be in the company of the best of the best in the country, and for our team here at Orchids at Palm Court to receive this prestigious acknowledgement for the hard work we’re doing.”

AAA and its team of designated field inspectors evaluate thousands of lodging & dining establishments each year and assign an overall rating of one to five diamonds. Five- Diamond establishments are renowned for world-class experiences with cutting edge menus and unique food preparation by a highly acclaimed chef with a maître d’ leading an unobtrusive expert service staff. Only 0.3 percent of the 30,000 restaurants receive a Five- Diamond rating. The rating will be indicated with the hotel and restaurant's listings in the 2015-2016 AAA TourBook - a series of travel information guides published for AAA's more than 55 million members.

About Orchids at Palm Court and Hilton Cincinnati Netherland Plaza
Orchids at Palm Court is one of The Restaurants at Palm Court, which also includes The Bar at Palm Court and The Grille at Palm Court. The restaurant features rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures. The two-story ceiling features large Romanesque murals and on the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large Rookwood seahorses, all of which illustrates some of the finest French Art Deco in the world. Orchids at Palm Court has been recognized as one of the best restaurants in the U.S. Accolades and awards include: • OpenTable has named Orchids at Palm Court “One of the Top 100 Best Restaurants” for five consecutive years including 2014’s ranking as No. 7 Best in the U.S.

• Executive Chef Kelly was named the American Culinary Federation's U.S.A. Chef of the Year, the highest honor given by the 20,000 chef national organization
• Hilton Hotels & Resorts No. 1 Food and Beverage Hotel in the U.S. for four of the last five years
• Hilton Hotels & Resorts “Award of Excellence” winner – given to the top five performing hotels
• Forbes rated Orchids at Palm Court “Four Stars” for 2013 and 2014
• Chef Kelly is a Hilton Hotels and Resorts Signature Chef, one of just six in the U.S.
• Zagat named Orchids at Palm Court as Cincinnati's "Top Restaurant" for three consecutive years

Hilton Cincinnati Netherland Plaza, located in the heart of Cincinnati, is one of the world's finest examples of French Art Deco architecture. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places. The hotel features 561 updated guestrooms and more than 40,000 square feet of meeting space-from boardrooms to ballrooms, including the Hall of Mirrors, one of the Midwest's most breathtaking ballrooms.

Hilton Cincinnati Netherland Plaza and Orchids at Palm Court are located at 35 West Fifth Street, Cincinnati, Ohio 45202. For more information or reservations, call the hotel directly at 513-421-9100 or visit our website at www.cincinnatinetherlandplaza.hilton.com or www.orchidsatpalmcourt.com.

Monday, January 12, 2015

$10,000 Skyline Chili Crosstown Shootout Contest Kicks Off

Starting today, Skyline Chili restaurants in Cincinnati and Northern Kentucky kick off their Skyline Chili Crosstown Shootout free throw contest with prizes that have the Tri-State talking. In addition to more than 200 Skyline gift cards and Shootout basketballs up for grabs, next month six finalists will participate in a random drawing with grand prizes including participation in a $10,000 free throw contest during the Crosstown Shootout. Others will win a year of free Skyline Chili or season tickets to UC or XU’s 2015-16 basketball season. To register, fans can pick up an entry form at any area Skyline. The contest ends February 1. For more information, visit www.SkylineChili.com.

Thursday, January 8, 2015

The Dairy Queen® System Kicks off its 75th Anniversary with Free Cone Day

To celebrate its 75th anniversary, the Dairy Queen® system (NYSE: BRK.A and BRK.B) will offer a great deal at participating locations to all fans on March 16, 2015: a free cone.

On that day, the 75th day of the calendar year, participating Dairy Queen and DQ Grill & Chill® locations will serve fans a free small vanilla soft-serve cone with the signature curl on top.

The DQ system will also collect donations for Children’s Miracle Network Hospitals®, which raises funds to help save and improve the lives of kids treated at 170 children’s hospitals across the U.S. and Canada. Over the last 30 years, the Dairy Queen system has raised more than $100 million for Children’s Miracle Network Hospitals in local communities.

To find out if your local Dairy Queen store is participating in free cone day, you should call the store. Contact information for Dairy Queen locations can be found at www.DairyQueen.com/locator

For more information about the Dairy Queen system, visit DairyQueen.com. Connect with the DQ system on Twitter using #LOVEmyDQ and at twitter.com/dairyqueen. Visit the DQ Facebook fan page, which has more than 9.8 million friends and become a friend at facebook.com/dairyqueen.

Wednesday, January 7, 2015

Chipotle Mexican Grill Invites Customers to Try Sofritas with Special Bounceback Offer

Whether or not your New Year’s Resolution is to eat less meat, Chipotle Mexican Grill isgiving its customers a special opportunity to try its new vegan menu item, Sofritas, this month. On Monday, January 26, 2015, customers who purchase a Sofritas entrée item at any Chipotle restaurant in the US or Canada can redeem their receipt for a free entrée of their choice any day between January 27 and February 28, 2015.

Sofritas, inspired by the Spanish word sofrito (a popular cooking base used for stews, rice and beans in Spanish and Latin American culture), is organic, non-GMO tofu braised with chipotle chilis, roasted poblano peppers and a blend of aromatic spices. Sofritas was first tested in Spring 2013 in several select markets, and after successfully winning over the taste budsof people all around the country, the vegan offering became a permanent addition on Chipotle’s menu and is now available at all restaurants in the US and Canada.

"When we created Sofritas, our goal was to create a delicious vegetarian option, but we quickly learned that it also appeals to many of our non-vegetarian customers,” said Mark Crumpacker, chief marketing and development officer at Chipotle. “This promotion is designed to expose even more of our customers to Sofritas and hopefully give them one more reason to love Chipotle.”

To participate in the promotion, simply order a Sofritas entrée item – burrito, bowl, salad or order of tacos – on Monday, January 26, 2015 at any Chipotle restaurant in the US and Canada and receive a bounce-back for a free entrée item upon a return visit between January 27 and February 28, 2015. Customers must present their original receipt to validate the offer. For more information, visit Chipotle.com/sofritasmonday.

Thursday, November 6, 2014

Revolutionary Fridge Freshener Reduces Food Waste, Maximizes Nutrients, and Benefits the Environment

Finally, scientists lead fresh foods to their “fountain of youth” with BerryBreeze, a revolutionary new product putting an end to premature aging in fruits, veggies, and meats. Via the timed release of chemical-free activated oxygen, BerryBreeze is able to naturally kill molds, yeasts, and fungi known to spoil refrigerated fresh foods, which means less waste, more nutrients, and a happier planet for all.

According to statistics, Americans waste 33 million tons of food every year, with discarded food being the single largest contributor to methane emission pollution in the country. However, BerryBreeze’s advanced, yet simple, technology tackles the root of the issue by not only extending the lifespan of refrigerated fresh foods, but by also significantly reducing the need for plastic packaging once and for all.

“Our mission is one of preservation--for our food, our planet, and our health,” says Kevin Brooks, CEO of BerryBreeze. “In BerryBreeze’s unique ability to extend the freshness and nutritional value of foods, we are removing the burdens associated with buying fresh produce. Longer shelf-life of fresh foods requires less driving back and forth to the market, which means less plastic packaging, receipts, and gas used to drive to the store…and that is only the beginning.”

Studies suggest Americans could feed more than 25 million more people each year if they could cut food waste by just 15 percent. BerryBreeze won’t only stop food spoilage by sanitizing the air, but its safe and effective elimination of pollutants will also work to deodorize refrigerators too.

“BerryBreeze is well, a breeze to use,” says Brooks. “Unlike products claiming similar benefits, BerryBreeze is a chemical-free, filter-free, and absorption pack-free solution. Simply pop in a fresh set of batteries—believe me, they’ll last a long while—and set your BerryBreeze on the top shelf of the refrigerator. Enjoying fresh and healthful foods has never been so easy.”

Stocking the fridge no longer need be a “fruitless” endeavor. BerryBreeze’s patented timed release of activated oxygen neutralizes bacteria and mold, eliminates pollutants, and keeps foods fresh for up to ten days longer. The only thing it doesn’t do is prep, cook, and plate dinner.

BerryBreeze is available online and at select retailers nationwide. For more information, please visit http://www.berrybreeze.com/.

Tuesday, October 21, 2014

Max & Erma’s To Offer Free Veterans Day Meal

United States Veteran, Max Visocnik was proud of his family, his country and his restaurant. Everyone who visited his restaurant in the German Village area of Columbus, Ohio left with a memorable experience.

More than 40 years later, Max’s spirit lives on at Max & Erma’s restaurants across the country. On Veterans Day, Tuesday, November 11, Max & Erma’s will combine two of its most popular traditions.

First, participating restaurants will salute veterans and active military personnel with a free, Three-course Combo featuring the Best Cheeseburger in America, hand-crushed from fresh, never frozen beef; Max & Erma’s signature Tortilla Soup or side house salad; endless seasoned fries; and one of Erma’s fresh baked cookies.

Secondly, Max & Erma’s will also offer Kids Eat Free Tuesday. Those under 12 will eat free from the Kids Menu with the purchase of an adult entrée at participating locations.

“We take pride in being a neighborhood gathering spot,” said Andy Swingley, Vice President of Operations for Max & Erma’s Restaurants. “Offering this free Veterans Day meal, the Best Cheeseburger in America, and a chance for kids to eat free will help families come together and share stories that span generations.”

To take advantage of the offer, veterans and active personnel must show their military I.D. to their server. The offer does not apply to carry-out orders.

Wednesday, October 15, 2014

McCormick & Schmick's Recognizes U.S. Military Veterans on November 9

McCormick & Schmick’s Seafood Restaurants is proud to thank U.S. military veterans by offering a complimentary lunch or dinner entrée to those who have served our country on Sunday, November 9 in recognition of Veteran’s Day. McCormick & Schmick’s will treat veterans for the 15th consecutive year to a special menu at participating locations across the country.

“We are proud to honor the brave service men and women who commit their lives to defend our country’s freedom,” said Tilman Fertitta, sole owner, chairman and CEO of Landry’s, Inc. “This is McCormick & Schmick’s 15th year to treat our nation’s heroes with a well-deserved meal and look forward to continuing this tradition for many more years to come.”

McCormick & Schmick’s prides itself on the fresh seafood selection available daily and this special menu will be no exception. On November 9, veterans can choose a single complimentary lunch or dinner entrée, including options such as Buttermilk Fried Shrimp, Cedar Planked or Grilled Salmon, Parmesan Crusted Chicken, Tender Beef Medallions, Beer Battered Fish and Chips, Romano Chicken Chopped Salad, and McCormick’s Cheeseburger, among others.

McCormick & Schmick’s has recognized military veterans with a special event every year since 1999. The program has been praised by former President George W. Bush and the U.S. Department of Veterans Affairs, as well as a number of state veterans departments and the National Restaurant Association.

The special menu will be available to those who have been honorably discharged from the Army, Air Force, Marines, Navy or Coast Guard. Verification of service is required.

Reservations are highly encouraged, as tables fill up quickly. Guests can visit www.McCormickandSchmicks.com to find a location near them and to book their reservations today.

Thursday, August 7, 2014

Morton’s Steakhouse Offers $1 Filet Sandwiches for National Filet Mignon Day August 13

On Wednesday, August 13, Morton’s The Steakhouse locations nationwide will celebrate National Filet Mignon Day with $1 filet mignon sandwiches in the bar area all day.

“We look forward to commemorating this day with diners at any of our over seventy locations across the country,” said Tim Whitlock, Sr. Vice President of Operations for Morton’s The Steakhouse. “We hope our customers will enjoy this special discount and share the experience with family and friends.”

Patrons can enjoy various bar bites with their sandwiches, including Morton’s crowd-favorite parmesan truffle matchstick fries or crisp iceberg wedge bites.

Morton’s The Steakhouse opened its first location in Chicago in 1978 and now boasts 73 locations worldwide. Morton’s strives to exceed guests’ expectations through its food, award-winning wine list, atmosphere, genuine hospitality and unparalleled service.

Morton’s offers diners “The Best Steak… Anywhere,” serving only USDA prime-aged beef. Besides its exceptional steaks, Morton’s offers diners fresh fish and seafood, and hand-picked produce. Morton’s commitment to excellence is unwavering and is showcased in each menu item through the careful preparation and quality ingredients. Whether gathering with friends or enjoying a business dinner, Morton’s guests have come to expect remarkable service and reliable experiences that keep them coming back from more. For more information on Morton’s The Steakhouse, please visit www.mortons.com.

Tuesday, August 5, 2014

Coffee Production Near Record Levels, Sustainable Share Rising

Although fluctuating from year to year, coffee production has been on an overall steady upward trend, writes Worldwatch Institute Senior Researcher Michael Renner. World coffee production during the 2013/14 crop year was just slightly over 9 million tons, according to the U.S. Department of Agriculture.

The vast majority of coffee production-more than 3 tons for every 4 tons grown-is exported, flowing from developing countries (like Brazil, Vietnam, and Colombia) principally to industrial ones. The largest consumers in 2013/14 are the European Union (consuming nearly a third of the world's total), the United States, and Brazil.

Coffee experiences tremendous price volatility. World market prices are set in New York and London, far from the places where coffee is grown. Because a number of developing countries depend heavily on commodities like coffee for the bulk of their export earnings, extreme price fluctuations have destabilizing impacts on their economies.

"Extreme price volatility also threatens the livelihoods of many small producers," writes Renner. "An estimated 25 million people worldwide cultivate this labor-intensive crop, but many are small-scale producers who derive limited economic benefit compared with the traders, roasters, distributors, retailers, and investors."

The social and environmental conditions under which coffee is produced differ widely among countries. Concerns are far-ranging, including workers' rights and child labor, as well as the use of agrochemicals, deforestation, and impacts on biodiversity.

Co-operatives play an important role in empowering rural communities-improving their access to knowledge, inputs, and finance, as well as providing fair market access. In Ethiopia, the Oromia Coffee Farmers Cooperative Union provides important educational and health benefits for its members and has a bank providing pre-harvest financing and insurance against crop loss. In Costa Rica and India, co-operatives have become leaders in the production of carbon-neutral coffee.

Multiple initiatives have emerged that seek to define and implement more sustainable practices. The key standards are fair trade (guaranteeing a minimum price for smallholders), organic (replacing inorganic fertilizers, pesticides, and fungicides with organic ones, and often requiring coffee to be shade-grown), Utz Certified (incorporating a set of social and environmental criteria), and Rainforest Alliance (based on integrated pest management principles and including provisions for worker welfare).

In 2009, it was estimated that coffees certified as sustainable under these various initiatives represented 8% of worldwide coffee exports. Certified coffee is growing rapidly, however, and at recent growth rates could reach 20-25% of global coffee trade by 2015.

Growers will need to pay increasing attention to climate change. Rising temperatures, altered rainfall patterns, and rising pest incidence will increasingly affect future coffee production, requiring adaptation measures.

Regional Highlights from the Report:
• South America is the dominant producer of coffee and accounted for 45% of global output in 2012/13, followed by Asia (30%), Central America (13%), and Africa (11%). Asia's share has risen dramatically from a half-century ago, when it was just 5%.
• There are two main types of coffee. Arabica beans are a sweeter and milder type grown in higher altitudes (cultivated mostly in South and Central America), whereas Robustas have a more bitter flavor and are grown in lowlands (mostly in Africa and Asia). Arabica's once-dominant role has diminished as Asian producers have risen in importance.
• In the Netherlands, 40% of all coffee is certified sustainable; in the United States the figure is 16%.

Monday, July 21, 2014

Einstein Bros. Bagels Opens First Cincinnati Location

Einstein Bros.® Bagels is pleased to announce the grand opening of its first location in Cincinnati, OH, on Wednesday, July 30. The new store, located at 271 Calhoun Street, is the first store for franchisee group Marty, Murray & Randy, LLC. To celebrate, Einstein Bros. will serve up free coffee to the first 300 customers on opening day, as well as provide a key fob that will allow each of these guests to receive a free small coffee* with any purchase everyday through August 31, 2014.

In addition to the celebration on July 30, the new Einstein Bros. restaurant will also offer a week of deals to celebrate with the local community with the following promotions:

Monday, August 4: Free Coffee with purchase to start the week off right
Tuesday, August 5: $2 Off Egg Sandwich to satisfy that morning hunger
Wednesday, August 6: Free Espresso with purchase to help you kick through the mid-week
Thursday, August 7: $2 Off Lunch Sandwich for the lunch fans
Friday, August 8: $4 Off a Bagel Bucket for the Office Hero
Saturday, August 9: Meet Melvyn and Elmo and Spin the Wheel for great prizes all day long

“We are pleased to introduce Einstein Bros. to the residents of Cincinnati and look forward to sharing our fresh baked bagels, artisan roasted coffee and other great menu items with the community,” commented franchise operating partner Marty Anderson. “It is a great feeling to be able to debut this friendly brand in a new city, and we look forward to greeting local faces that come by to join us for celebratory events and promotions.”

Einstein Bros. Bagels is a fast casual bagel café offering traditional and gourmet fresh-baked bagels, topped with a variety of 12 one-of-a-kind, double-whipped shmear choices. Together there are more than 400 possible flavor combinations of bagels and shmear. Einstein Bros. also offers a selection of signature lunch sandwiches and paninis, all prepared on fresh-baked bagels, ciabatta or artisan multi-grain bread, plus a variety of soups and salads and tempting sweets. For guests looking for lighter options, Einstein Bros. offers its satisfying Smart Choices menu offerings, all under 385 calories and less than 15g of fat. Additionally, Einstein Bros. serves bottomless, freshly brewed artisan roasted Darn Good Coffee®, including Vanilla Hazelnut, specialty lattes and espresso drinks. For all of your catering needs and to learn more about the complete menu; call 1(800) BAGELME or visit www.einsteinbros.com.

Hours of operation for the location are Monday through Friday 5 a.m. to 5 p.m. and Saturday and Sunday 6 a.m. to 4 p.m.

*The free coffee giveaway is good for one small drip coffee per day. Specialty beverages not included.

Wednesday, July 16, 2014

Two Cincinnati restaurants made OpenTable’s 2014 Diners’ Choice Award winners for the Top 30 BBQ Restaurants in America!

2014 Diners’ Choice Award Winners for the Top 30 Best Barbecue Restaurants in America

Annapolis Smokehouse – Annapolis, Maryland
Bluebird Barbecue – Burlington, Vermont
Bobby Q – Phoenix, Arizona
Boneyard Bistro – Sherman Oaks, California
Carson’s Prime Steaks & Famous Barbecue – Chicago, Illinois
Carson’s Prime Steaks & Famous Barbecue – Milwaukee, Wisconsin
Chicago q – Chicago, Illinois
Chuck’s Southern Comforts Café – Burbank, Illinois
Chuck’s Southern Comforts Café – Darien, Illinois
Dinosaur Bar-B-Que – Brooklyn, New York
Dinosaur Bar-B-Que – Buffalo, New York
Dinosaur Bar-B-Que – Harlem, New York
Dinosaur Bar-B-Que – Rochester, New York
Dinosaur Bar-B-Que – Troy, New York
Freedmen’s – Austin, Texas
The Granary `Cue & Brew – San Antonio, Texas
Gus’s BBQ – South Pasadena, California
Hill Country Barbecue Market – Washington, D.C.
Iron Starr Urban Barbecue-OKC – Oklahoma City, Oklahoma
Kenny’s Smoke House – Plano, Texas
Lambert’s Downtown BBQ – Austin, Texas
Montgomery Inn-At the Boathouse – Cincinnati, Ohio
The Montgomery Inn-Original – Cincinnati, Ohio
Naples Rib Company – Long Beach, California
Percy Street Barbecue – Philadelphia, Pennsylvania
Piggyback Tavern – Forest Park, Illinois
Russell’s Smokehouse – Denver, Colorado
Southpaw BBQ – San Francisco, California
Sweet T’s Restaurant + Bar – Santa Rosa, California
Wexler’s – San Francisco, California

Tuesday, July 15, 2014

Mellow Mushroom Introduces Up in Smoke Summer Menu

Mellow Mushroom Pizza Bakers is turning up the heat and has introduced the Up In Smoke menu for the summer season. A selection of new, limited-edition signature dishes and specialty cocktails draws inspiration from the bold, smoky flavors of chipotle and poblano peppers. The Up In Smoke menu will be available nationwide from now through July 27th.

New menu items include:
Fully Blazed Chicken Mole Pie — Signature Mellow Dough with an authentic Mexican mole sauce as a base. Topped with all-natural grilled chicken, caramelized onions, the signature mushroom trio, and mozzarella, and feta cheese

Mel’s Fattie — A giant flour tortilla filled with all-natural grilled chicken, mozzarella cheese, and caramelized onions, floating on top of a tomato, black bean, and corn base

Smokin’ Shrimp Calzone — Signature Mellow dough filled with roasted peppers, caramelized onions, the signature mushroom trio, all-natural shrimp, Mexican chorizo sausage, and mozzarella cheese

Holy Mole Hoagie — All-natural grilled chicken tossed in Mexican mole sauce. Topped with roasted poblano peppers, caramelized onions, the roasted mushroom trio, mozzarella, and feta cheese on a fresh hoagie roll

Shrimp Rajas Salad — Fresh field greens and romaine topped with sautéed all-natural shrimp, roasted poblano peppers, caramelized onions, sprouts, sunflower seeds and fresh Roma tomatoes, all tossed in a chili lime vinaigrette

Chicken Poblano Bowl — All-natural chicken tossed in Mexican mole sauce topped with melted mozzarella and served on spinach with roasted poblano peppers, caramelized onions, mushroom trio, sprouts, feta cheese and Roma tomatoes

Tortilla Soup — A vegetarian-based soup made with hearty onions, black beans, and corn. Garnished with avocado and chipotle cream.

Psychadelic Cookie Sundae – A giant house baked cookie served with all natural vanilla bean ice cream, chocolate syrup and whipped cream

As a featured accompaniment to the Up In Smoke menu, Mellow Mushroom will offer Samuel Adams Rebel IPA, a refreshing, flavorful West Coast–style IPA with hop-forward flavors and subtle notes of pine and grapefruit that pair perfectly with the smoked jalapeño flavors of the new signature dishes.

The Up In Smoke menu also features new house cocktails, including the El Diablo margarita, infused with fresh jalapeño and served with a half rim of chile lime salt, and the Hot Mama, a blood orange margarita, made with Solerno blood orange liqueur, Milargo Silver, agave sour, Mellow Meringue, and fresh ginger, served with a half rim of orange cayenne salt.

Greater Cincinnati locations include West Chester, OH and Wilder, KY.