my New Year's Predictions from 2008:
I predict you'll see similar changes [using fresh, local and/or heirloom ingredients] in the mid-market chain restaurants, in a dumbed down form. O'Charley's and T.G.I. Friday's will update their menu verbiage to proclaim stuff like "Double-Cut Smithfield Farms American Yorkshire Pork Chop" and start adding a few slices of heirloom tomatoes or Niman Ranch bacon into their chef salads.
Earlier this year, when I revisited the predictions, I had to give myself a poor mark on that particular prognostication because it just hadn't materialized. It doesn't mean I was wrong, though, just so far out ahead of the curve that I seemed like a lunatic. But now . . . per National Restaurant News, Italian casual chain Pasta Pomodoro overhauls its menu to . . . wait for it . . . emphasize fresh, local ingredients including . . . wait for it again . . . NIMAN RANCH BACON!
Could it be that eating local has finally . . .
You heard it here first!
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Lex Culinaria's Summer Barbeque Challenge asks bloggers to step outside their comfort zones and come up with interesting barbecue dish...