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By Joyce Goldstein, Sommelier JournalFor starters, Sauvignon Blanc has become a go-to grape variety.
Fortunately for everyone in the food-and-wine world, the opening course for an American dinner, whether at home or in a restaurant, has evolved into one of the more exciting aspects of the menu.
Instead of rustic, family-style platters, many starters are now carefully composed on individual plates, and some salads may be served warm. For example, Continue reading this post…

By Mark Bittman, New York TimesNachos can be fun as a bar food, but they’re usually not much more than that. The underlying concept – a kind of loose lasagna of crispy bits topped with meat and a salty, flavorful sauce – isn’t bad, though the execution often is. Still, if you made them at home with fresh chips, decent ground meat and some kind of cheese sauce that wasn’t orange, you would have something interesting. Continue reading this post…

F.A.B., Inc. (Frosty Acres Brands), the national foodservice marketing and purchasing cooperative for independent distributors, announces Monterrey Provision Company as the newest member of the cooperative, effective April 24, 2009.

For over 37 years, Monterrey Provision Company has serviced retail and foodservice operators in the western United States, where their service area has grown to include California, Nevada, Utah, Colorado, Arizona, New Mexico, and Texas. With progressive programs and services, Monterrey Provision Company has a significant role in building the success of its independent and chain restaurant customers. Continue reading this post…

From Malbec to Rioja, summer quenchers beyond white and rosé
By Dorothy J.Gaiter and John Brecher, Wall Street Journal We have come to relish chilled red wines in summer. There was a time when we drank only whites and rosés in hot weather. It seemed like the right thing to do and they were refreshing. But as the years have gone on, we have found some reds more refreshing, in their own way. It’s an odd thing, but some of today’s whites, such as some New Zealand Sauvignon Blanc, can seem too bright on a hot day. Matching those wines and sunshine is like matching food and wine too closely: Continue reading this post…

By Rhonda Abrams, USA TODAYIf you want to grow your small business, it’s time to squeeze some oranges.
No, I don’t mean you have to go out and start drinking orange juice. I mean you have to squeeze more out of the things you already do and have in your business now – your products, services, customers, distribution, even employees. You’ve got to make from what you already have, especially in this economy. Continue reading this post…

Restaurant industry anticipates positive job growth, indicating economic recovery likely beginning for the restaurant industry

(Washington, D.C.) The National Restaurant Association today released its employment projections for the summer of 2009. Nationally, eating and drinking places are projected to add 381,800 jobs during the 2009 summer season, a 4.1 percent increase over their March 2009 employment level. Continue reading this post…