Wednesday, July 27, 2016

Kids Eat Free* at IHOP Restaurants

Kids Eat Free* at IHOP® Restaurants is back! Known for being the originator of serving freshly made breakfast at any time of day, every day, IHOP invites families to savor the last weeks of summer by spending time together at dinner -- all while stretching back-to-school dollars since kids 12 and under eat free with the purchase of adult entrées from August 1 to September 25, 4-10 p.m. every day at participating restaurants.

The Kids Eat Free deal includes dishes from the “Made for Fun” kid’s menu, featuring favorites like the Silver 5, five of IHOP’s silver dollar-sized world-famous Buttermilk Pancakes served with a scrambled egg and hickory-smoked bacon and Jr. Chicken and Waffles, with two all-white meat chicken strips paired with two Belgian waffle quarters and served with whipped butter and choice of dipping sauce. The latest kid’s menu innovation from IHOP is sure to be a crowd pleaser too – new Cheesy Cheese Pizza starts with an “only-at-IHOP” Criss-Croissants ® crust and topped with tangy marinara sauce and melted Monterey Jack & Cheddar cheeses.

“We know that families are looking to soak up the final days of summer together and what better way to do that than over dinner together? IHOP and our franchisees invite guests to enjoy quality time together as a family while relishing the made-to-order breakfast foods, beverages and more that they crave and can only find at IHOP – now at an even better value with our Kids Eat Free offer,” said Kirk Thompson, Senior Vice President, Marketing for IHOP.

With more than 100 signature menu items to choose from, there’s always something delicious for parents too. Want to indulge a sweet or savory craving? Try Criss-Croissants, the dish that when first introduced by IHOP last year, millions of people asked “how did they do that?!” This signature IHOP breakfast dish is made from 27 layers of flakey, buttery croissant pastry dough that is waffled to a golden brown before being stuffed with three new filling combinations: delectable Salted Caramel and Banana, mouth-watering Strawberries and Sweet Cream Cheese or savory Egg, Spinach Roasted & Red Pepper.

Or, choose from one of IHOP restaurants’ new, hand-seasoned, 100% USDA Choice beef burgers served on a mouth-watering Brioche bun, like the new Denver Omelette Burger which tops the beef patty with layers of white cheddar cheese, ham and a Denver Omelette made with green peppers and onions. With many IHOP restaurants open 24 hours a day, every day of the year, guests can always fulfill a craving for breakfast foods -- and more -- made your way.

For more information on Kids Eat Free or Criss-Croissants® please visit www.ihop.com.

Thursday, March 31, 2016

Skyline Chili Locations Celebrate Customers with Free Cheese Coneyson Reds Opening Day

WHAT: To celebrate the Cincinnati Reds 2016 Opening Day and the official arrival of baseball season in the Queen City, Skyline Chili is offering a free cheese Coney to Reds fans with another menu item purchase.

WHEN: Monday, April 4, 2016 All day – restaurant operations hours vary by location

WHERE: Participating Skyline Chili locations in Greater Cincinnati, Dayton and Columbus; Northern Kentucky and Louisville; and Southeast Indiana and Indianapolis. **Not valid at Great American Ball Park.**

WHY: Skyline cheese Coneys and Opening Day go hand-in-hand for Cincinnati Reds fans. To celebrate the start of baseball season, an unofficial holiday in “Reds Country,” participating Skyline Chili locations will offer a free cheese Coney with another menu item purchase. Sharing a Coney with Reds fans celebrates Skyline’s long-time partnership with Major League Baseball’s oldest organization. Skyline Chili is the official chili of the Cincinnati Reds.

Monday, March 21, 2016

Montgomery Inn's Sauce Gets Makeover

People around the world crave the savory taste of Montgomery Inn Barbeque Sauce. Today, Montgomery Inn is proud to announce even more great reasons to love their world-famous sauce. It is now gluten-free and made without high fructose corn syrup.

“Montgomery Inn’s sauce has been a tradition since 1951, and we are thrilled to now offer an even healthier version to customers,” said Evan Andrews, executive vice president at Montgomery Inn. “Whether dining at one of our restaurants, picking up a bottle at your local grocery store or ordering online, you can count on the same great taste and experience you know and love.”

The Gregory family always uses high-quality and premium products in all of their delicious recipes. They decided to take a look at their sauce and update the ingredients of their secret family recipeFor the past two years, the company has been working closely with its suppliers to improve the sauce without compromising the taste, color or texture. Only 100 percent pure cane sugar is blended into the barbeque sauce.

“Making these tweaks was incredibly important to our customers and us so we wanted to make sure it was done right,” continued Andrews. “It’s better than ever and we’re proud more people will be able to enjoy our unique sauce with their favorite foods.

In addition to being gluten-free and being made without high fructose corn syrup, the sauce has always been fat free, peanut-free, dairy-free, soy-free, and tree nut-free.

The updated sauce is now available at all Montgomery Inn restaurants, online at CincyFavorites.com and many local grocery stores throughout Ohio, Indiana, Michigan, West Virginia, Kentucky, Tennessee, Georgia and Virginia. The original and chipotle-flavored sauces retail for $2.49 for an 18-ounce bottle and $3.49 for the 28-ounce bottle.

For more information about Montgomery Inn, visit http://www.montgomeryinn.com.

Wednesday, March 16, 2016

Open Table's Diner's Choice Top 10 Restaurants in Cincinnati/Dayton

http://www.opentable.com/best-cincinnati-dayton-restaurants?topic=Best%20Overall&m=90&ref=9472&cmpid=em_Email2016&et_cid=906888&et_rid=17176620

Friday, February 5, 2016

Orchids at Palm Court Receives 2016 AAA Five Diamond Award

The American Automobile Association (AAA) has awarded the prestigious Five-Diamond Award for 2016 to Orchids at Palm Court, Hilton Cincinnati Netherland Plaza’s fine-dining restaurant. This is the second consecutive year the restaurant has received this rating.

"We are humbled to be one of just 64 restaurants in the U.S. to receive a Five-Diamond rating in 2016, especially as the only restaurant in Ohio to secure this honor,” Hilton Cincinnati Netherland Plaza Managing Director Matthew Coffey says. "Todd Kelly, executive chef and food and beverage director, and his team were working for the AAA Five-Diamond Award again as a strategic benchmark for 2016, which makes the accomplishment that much more rewarding for all of us here at the Netherland Plaza.”

Chef Kelly adds, "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 the Netherland Plaza 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% of the 30,000 restaurants receive Five-Diamond. The rating will be indicated with the hotel and restaurant's listings in the 2016-2017 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 received the following accolades:
• OpenTable has named Orchids “One of the Top 100 Best Restaurants” for five consecutive years including 2014’s raking as No. 7 Best in the U.S.
• Executive Chef Todd Kelly was named the American Culinary Federation's U.S.A. Chef of the Year, the highest honor given by the national organization comprising 20,000 chefs
• Hilton Hotels & Resorts No. 1 Food and Beverage Hotel in the U.S. for five of the last six years
• Hilton Hotels & Resorts “Award of Excellence” winner – given to the top five performing hotels, 2015
• Forbes rated Orchids at Palm Court “Four Stars” for 2013, 2014 and 2015

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, October 26, 2015

McCormick & Schmick's Recognizes Military Veterans with Complimentary Entree on November 8

McCormick & Schmick’s Seafood Restaurants thank U.S. military veterans by offering a complimentary lunch or dinner entrée to the brave men and women who have served our country on Sunday, November 8 in recognition of Veteran’s Day. McCormick & Schmick’s will treat veterans for the 16th consecutive year to a special menu at participating locations across the country.

“For 16 years, McCormick & Schmick’s has treated our nation’s heroes with a well-deserved meal,” said Tilman Fertitta, sole owner, chairman and CEO of Landry’s Inc. “These veterans should be recognized for their service; and we look forward to honoring them in our restaurants.”

McCormick & Schmick’s prides itself on the fresh seafood selection available daily and this special menu will be no exception. On November 8, 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.

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.

Wednesday, October 14, 2015

Sur La Table To Remodel Rookwood Commons Location To Include Culinary Program

Seattle-based Sur La Table, the retail destination for those with a passion for cooking and a love for food, has confirmed the remodel of the Rookwood Commons/Cincinnati, OH store location to include a culinary program, reopening in October 2015. Reopening date is subject to change. Please verify prior to publishing information.

“We are thrilled to announce that our Rookwood Commons store will be adding a culinary program to this location so that residents who share our passion for cooking can experience it firsthand” says Diane Neal, CEO of Sur La Table. “Our stores offer an unparalleled selection of exclusive and premium-quality goods for the kitchen and dining table and we’re excited to add our cooking class program to the mix. As one of the largest avocational cooking programs nationwide, we will be offering a diverse and exciting schedule of hands-on cooking classes, led by classically trained chefs.”

Sur La Table is celebrating a 40-year legacy of knowledgeable and passionate service. Dedicated employees, many of them serious cooks themselves, share their expertise and enthusiasm for cooking every day.

Tuesday, October 13, 2015

Cincinnati Cracks WalletHub's Top 10 Cities for Foodies

With Oct. 16 being World Food Day and nearly a third of the U.S. food dollar being spent on restaurant services, the personal finance website WalletHub conducted an in-depth analysis of 2015’s Best and Worst Foodie Cities for Your Wallet.

To find the most affordable culinary scenes in the U.S., WalletHub analyzed the 150 most populated cities across 18 key metrics, ranging from the cost of groceries to the number of restaurants per capita.

Best Foodie Cities for Your Wallet
1 Portland, OR
2 Orlando, FL
3 San Francisco, CA
4 Oakland, CA
5 Seattle, WA
6 Cincinnati, OH
7 Santa Rosa, CA
8 Tampa, FL
9 Rochester, NY
10 Miami, FL

Worst Foodie Cities for Your Wallet
141 Fayetteville, NC
142 Ontario, CA
143 Columbus, GA
144 Montgomery, AL
145 Shreveport, LA
146 Peoria, AZ
147 Jackson, MS
148 Fontana, CA
149 North Las Vegas, NV
150 Moreno Valley, CA

Interesting Stat: The number of grocery stores per capita is 11 times higher in Cincinnati than in Santa Clarita, Calif.

Tuesday, October 6, 2015

A-B Packs Over 100,000 Meals for Cincinnati Community

WHAT: In celebrating its 40th year anniversary of giving back to organizations that empower the community, the Anheuser-Busch Foundation and its retail wholesalers are teaming up with Matthew 25 Ministries to fight hunger and provide 100,000 healthy meals to the greater Cincinnati area. The goal for Anheuser-Busch is to distribute 500,000 meals across the country by way of its annual regional wholesaler meetings and reach the one million mark by end of year.

The Pack Shack, a non-profit dedicated to preparing highly nutritious meals, which include at least 10 grams of protein per serving and 19 essential vitamins and minerals will aide in the preparation of all meals.

WHO:
· Julio Suárez, Senior Director of Community Affairs, Anheuser-Busch
· Kevin Feehan, Vice President of Region 3, Anheuser-Busch
· Mike Schulte, Matthew 25 Ministries
· Bret Raymond, Co-Founder and COO, The Pack Shack

WHERE:
Hyatt Regency
151 W 5th Street
Regency ERG Ballroom

WHEN:
Tuesday, October 6
3:00 PM – Opening remarks
3:15 PM – Assembly of meals and party begins

WHY:
Since 1997, the Anheuser-Busch Foundation has provided more than $557 million to charitable organizations, including those that support education, the environment, economic development, disaster relief and military personnel.

Monday, October 5, 2015

Certified Angus Beef Brand Announces "Roast Perfect" Smartphone App

Turkey and ham may be viewed as the center of many holiday tables, but a recent survey* showed that more than 30 percent of the population also considers beef roast appropriate for a holiday meal.

The same survey found that nearly two-thirds of consumers don’t know what cuts of beef are best for roasting. Furthermore, 19 percent of consumers say they don’t know how to prepare a roast.Until now.

This month, the Certified Angus Beef ® brand launched Roast Perfect, a free app for smartphones and tablets designed to help consumers easily buy, prepare and enjoy a delicious beef roast this holiday season. The app is available now for both Apple and Android devices.

Roast Perfect includes a roast selection guide, chef-developed and tested roast recipes, step-by-step video tutorials, a store locator, built-in timer, portion calculator and more. There are also recipes for seasonal side dishes from Le Creuset®.

“We are thrilled to announce Roast Perfect, our first ever smartphone cooking app,” said Tracey Erickson, vice president of marketing for the Certified Angus Beef ® brand. “Offering a wide selection of interactive tools, tips and recipes for both roasts and side dishes, all developed by culinary experts but simple enough to make at home, Roast Perfect will help any cook start a new holiday tradition.”

The Roast Perfect app includes the following state-of-the-art features: Select A Roast: From a tenderloin roast to the classic bone-in rib, select a type of roast and total people being served. The app then calculates the number of pounds of beef to buy, as well as suggested roast recipes for that cut and side dish pairings from Le Creuset®.

Recipes & Tips: Browse recipes based on roast type, keyword search or bloggers’ favorites. “Heart” certain recipes to save in your Favorites Folder, or send directly to the printer with one tap. There’s also a “Degrees of Doneness” guide paired with helpful images, as well as video tutorials and step-by-step directions that demonstrate roasting techniques, such as how to choose, tie and carve.

Roasting Timer: Simply select the roast type, weight and desired degree of doneness, and the app provides an automatic timer to guide you in the kitchen.

Store Locator: Search local retailers and grocery stores by ZIP code, or tap the Current Location button to view stores nearby.

About the Certified Angus Beef ® brand
Founded in 1978 by real Angus cattlemen, the Certified Angus Beef ® brand is the original Angus brand and the only one owned by the American Angus Association®. Made up of a collection of family ranchers, the Certified Angus Beef ® brand was created with a shared belief that still drives the brand today: that its customers can taste the pride that goes into every cut.

Known for its exceptional quality and generous marbling, the Certified Angus Beef ® brand strictly adheres to 10 exacting quality standards that give it incredible juiciness, unparalleled tenderness and exceptional flavor. Only the best of the best Angus beef makes the cut, by meeting standards more selective than USDA Choice and Prime.

For more information, visit www.CertifiedAngusBeef.com, read the brand’s blog at www.GoRare.com, or look for the brand on Facebook, Twitter, Pinterest and Instagram.

Tuesday, September 29, 2015

Chef Todd Kelly Brings Cincy to NYC

From October 13-18, Orchids at Palm Court (35 W. 5th Street), the only AAA Five Diamond Award-winning restaurant in Ohio, Executive Chef Todd Kelly takes Cincinnati cuisine on the road to New York City. In an effort to continue raising awareness for the rich culinary scene in Cincinnati, Chef Todd Kelly is going on a culinary adventure by participating in upcoming high-profile culinary dinners and events including: the Autism Speaks Gala on October 13, a James Beard House dinner on October 16, and the New York City Wine & Food Festival on October 17 and 18.

Information regarding each event and Chef Kelly’s participation is as follows:
Autism Speaks Gala: Celebrating 10 years since its founding, the Autism Speaks Gala hosts world-renowned chefs who collaborate by cooking rich dishes in the same room to raise funds and awareness for autism. In his first year of attendance, Chef Kelly creates a menu representing his culinary vision of Orchids at Palm Court. A sample of dishes include:

Egg Custard with Dungeness Crab, garlic chips, and soy gelee
Gulf Snapper "En Papillote" with sweet onions, vadouvan curry, and green apple tzatziki
Braised Veal Cheeks with celery root puree, pickled turnips, and crisp enoki mushrooms

The James Beard House: Celebrating America’s rich and diverse culinary history, the James Beard House hosts dinners showcasing the country’s most talented chefs. Showcasing seasonal fall ingredients, with many sourced from Cincinnati, a sample of Chef Kelly’s and Pastry Chef Megan Ketover’s dinner includes:

Venison Loin with spice berry gel, squash purée, cocoa nibs, port wine-orange jus, and whipped sorghum
Fromage Blanc Custard with hazelnut financier, concord grape, ras el hanout crémuex, and “canned” cherries

New York City Wine & Food Festival: Presented by Food & Wine, this event invites the world’s greatest chefs, winemakers, spirits producers and personalities to gather to entertain visitors and develop their palates. Proceeds are donated to help fight against hunger, benefiting the Food Bank for New York City and the No Kid Hungry campaign. Chef Kelly is participating in the Grand Tasting Pavilion, and offers guests the following:

Chicken Liver Mousse with hibiscus gelee topped with curry pine nut granola and micro red ace cabbage

For more information, please visit the restaurant’s website or call (513) 421-9100. To follow Chef Todd Kelly’s culinary adventure on social media, please visit: Facebook, Twitter, and Instagram.

Wednesday, September 16, 2015

Les Dames d'Escoffier announces Kentucky as one of six new chapters

Les Dames d’Escoffier International (LDEI) is adding Kentucky as one of six new chapters to join its organization of women leaders in food, beverage and hospitality professions. The other chapters include Ann Arbor, Mich.; North Carolina; Portland, Ore.; Sacramento, Calif.; and Mexico City.

“There are now 2,011 Dames in 36 chapters worldwide working to further the mission of providing educational opportunities for women and philanthropic support to the communities they serve,” said LDEI president Lori Willis.

The Kentucky selection process began in May at an informal gathering at Sullivan University’s National Center for Hospitality campus when celebrated Southern author and chef Nathalie Dupree and Willis visited. The National Board of Directors has accepted 44 charter members for the new Kentucky chapter.

The Kentucky Board of Directors includes:
· President: Jamie Estes, Estes Public Relations
· Vice President: Michele Bowling, West Baden and French Lick Casino & Resort
· Secretary: Elizabeth Weimer, SiteSearch LLC
· Treasurer: Lisa Windhorst, MeetingWorks
· Member-at-Large/Scholarship: Judy Schad, Capriole Goat Farm
· Member-at-Large/Scholarship: Katie Payne, Sullivan University’s National Center for Hospitality Studies
· Membership: Judith Hollis, Hollis Jones & Associates

“We were delighted to be selected to create a chapter of this prestigious international organization,” said Estes. “Kentucky has an abundance of talented women in the culinary, beverage and hospitality industries and LDEI Kentucky will give us a forum to network. Our mission is also to provide community support on food related issues that impact our communities throughout the state.”

LDEI is an invitation-only organization based on specific qualifications and experience. Please contact membership chair Judy Hollis at Judy@hollisjones.com if you are interested in learning more about requirements.

About Les Dames d’Escoffier International LDEI is the only organization of its kind; a worldwide philanthropic society of professional women in the fields of food, fine beverage and hospitality. The invitation-only membership is highly diversified and reflects the multi-faceted fields of contemporary gastronomy and hospitality. The organization includes over 2,011 members in 36 chapters worldwide committed to improving the lives of women by providing leadership, educational opportunities and hosting philanthropic events within the communities they serve. For more information, visit LDEI.org.

Tuesday, September 1, 2015

Chipotle Contributes $10,000 to Cincinnati's Findlay Market Farms

Area Chipotle (Chi-POAT-lay) Mexican Grill restaurants announce today that they will be contributing $10,000 to Findlay Market Farms on Tuesday, September 8. In partnership with the Cincinnati Food + Wine Classic, guests are invited to visit any Cincinnati or Northern Kentucky Chipotle Mexican Grill restaurants from 11 a.m. to 10 p.m. to support the partnership celebrating farmers markets and local food.

The partnership aligns with Chipotle’s Food With Integrity vision, a mission to seek better food from ingredients that are not only fresh, but also raised and grown with a respect for the animals, the land and the farmers who produce the food.

Cincinnati Chipotle Marketing Strategist Todd Shock explains, "Findlay Market Farms exemplifies our Food With Integrity in Cincinnati. The market is committed to training the next generation of farmers to meet the growing demand across our region for fresh local foods, and we wanted to partner with them in a way that could make a lasting impact.”

Karen Kahle, resource development director for Findlay Market, shares her thoughts on the partnership. “As a public market, we have a civic mission and a set of public goals that we take very seriously. We share Chipotle's commitment to shifting the future of farming and food. When our shoppers see us teaming up with a brand like Chipotle Mexican Grill, they get excited and encouraged about that future. We're thrilled to work together with Chipotle and the Cincinnati Food + Wine Classic to celebrate what is unique and best about our community: its local crops, ethnic traditions and creative populace. People are hungry for a better food system, and together we can give them one in ways both big and small."

Chipotle will also be present at Cincinnati Food + Wine Classic offering off-menu special items such as their Barbacoa Chili and Sofritas™ Chili, as well as their hand-crafted premium margaritas, free of charge, to ticket holders.

Monday, August 24, 2015

Chipotle to Hire 4,000 in a Single Day National Career Day

Chipotle Mexican Grill (NYSE: CMG) today announced its first-ever National Career Day, taking place on Wednesday, September 9, with the goal of hiring 4,000 new employees. Management teams at each U.S. restaurant location will hold open interviews for up to 60 applicants between 8-11 a.m. Interested candidates are invited to register for an interview at the Chipotle location of their choice by visiting NationalCareerDay.com.

Chipotle currently employs more than 60,000 people, and entry-level crew positions can put employees on the path to developing rewarding careers. Over the last year, the company has promoted more than 10,000 people into management roles who started as hourly crew. Through National Career Day, interested applicants will have the opportunity to interview onsite with a manager and jumpstart their career with one of the nation’s fastest growing restaurant companies.

“We believe that our success is the direct result of our incredibly strong people culture, which is rooted in having teams of all top performers, and developing them to be the leaders we will need to accommodate our growth,” said Monty Moran, co-chief executive officer at Chipotle. “We are constantly looking for great people to join our team. Regardless of your background or experience, you can succeed at Chipotle if you have a passion for making the people around you better. Working here isn’t just a job, but a career where employees learn how to make others better, run a successful business, master culinary skills, and most importantly, lead teams of top performers. For people who embrace that culture, the opportunities are tremendous, and we hope job-seekers looking to further their career and join a dynamic team will come join us on National Career Day.” With a company culture that values attitude over experience (no experience is required to apply or be hired), Chipotle bases its hiring on a specific set of 13 Characteristics that indicate an applicant’s potential for success within the company. These traits include being conscientious, respectful, hospitable, high energy, infectiously enthusiastic, happy, presentable, smart, polite, motivated, ambitious, curious and honest

Unlike most companies in the traditional fast food and fast casual industries, Chipotle offers all employees significant career advancement opportunities, as well as compensation and benefits above industry standard. By developing career skills internally, more than 95 percent of the company’s restaurant managers are promoted from within. The highest performing managers have the additional opportunity to be promoted to Restaurateur, which offers benefits such a company car and a six-figure salary. Chipotle also offers a highly competitive benefits package to all employees, including paid sick leave and vacation time for full and part time employees, along with tuition reimbursement and merit-based increases. A full look at the career path can be found on Chipotle’s Career site: http://careers.chipotle.com/career-path.

What’s more, employees at Chipotle feel a tremendous sense of pride and satisfaction in their work. A recent employee survey indicated that Chipotle employees feel supported by the company and express satisfaction and pride in their roles. According to the survey, employees consider company culture, food and other benefits like paid time off and tuition reimbursement to be among the biggest pros of their jobs. Furthermore, a resounding 90% said they were proud to work at the company, while a near-unanimous 97% said they believe they work in and enjoy an empowered culture where top performers are rewarded and provided with advancement opportunities.

For more information and to register for an interview, please visit www.NationalCareerDay.com.

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