From the
NEW YORK TIMES By
WILLIAM NEUMAN: Consumers brave enough to pull out their wallets in
this economy have grown accustomed to fire sales on every kind of
merchandise, from fancy dresses to gas-guzzling cars. Now, add another
item to the list: the casual restaurant meal.
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From
FOX News: An advertisement
for Burger King's latest sandwich leaves little to the imagination and
should be discontinued due to "distasteful" and unappetizing references
to oral sex, advertising experts told FOXNews.com.
The print ad for the "BK Super Seven Incher" — a limited time promotion in Singapore, a society known around the world for its strict government controls of social conduct
— shows the "mind-blowing" sandwich near the open mouth of a wide-eyed,
red-lipsticked woman accompanied by the suggestive tagline: "It'll blow
your mind away."
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From
Sean McCusker of Playboy: America didn’t invent the sandwich—that honor purportedly goes to John
Montague, the 4th Earl of Sandwich (1718-1792). But if we didn’t create
this sublime, handheld delicacy we damn sure perfected it—from the
decadent lobster roll to the gooey genius of the Philly cheesesteak.
So, with an open mind and an empty gut, we went in search of the best
sandwiches this country has to offer.
- Lobster Roll at Straight wharf Fish Store, Nantucket, MA
- Cuban at Hugo's Spanish Restaurant, Tampa
- Philly Cheesesteak at Pat's King of Steaks, Philadelphia
- Banh Mi at Saigon Sandwich, San Francisco
- Pastrami at Katz's, NYC
- St. Paul Sandwich at Wong's Inn, Maplewood, MO
- French Dip at Phillipe's, LA
- Sloppy Joe at Town Hall Deli, South Orange, NJ
- Shrimp Po' Boy at Guy's Po' Boys, New Orleans
- Italian Beef at Al's Italian Beef, Chicago
Read more about each at Playboy
By
Len Boselovic, Pittsburgh Post-Gazette: "Exciting news" is how Iron City Brewing President Timothy Hickman
described the decision to move production of Iron City and IC Light
from Lawrenceville to an idled Latrobe brewery.
Former union leader Dave Kelly, who worked at Iron City for 34 years
-- 32 years longer than Mr. Hickman has been there -- offered a more
historical perspective on the move, expected for months by Iron City's
tapped-out workers.
"Well, you finally did it," Mr. Kelly, who retired in October, said of Mr. Hickman.
"You managed to take a brewery that has been through the Industrial
Revolution, the Civil War, two world wars, Korean War, Vietnam War and
the Iraq war -- even the Great Depression -- [and] move it out of the
city that has supported you since 1861 ." Read More
The First Lady At The Top of The Food Chain:
America’s food movement is filled with thousands of well-intentioned groups that have often been at odds with each other’s goals. Writer Paula Crossfield highlighted this in a recent Huffington Post piece, Step One: Hone The Ask, in which she pointed out that it's difficult to know what to even request that the Obama administration change in food and Ag policy, because food activists have been so disconnected from each other, and have lacked definitive leadership. But as of yesterday, the food movement is in swell shape, because First Lady Michelle Obama has just become the official leader, and she’s laid out, in capital letters, precisely which food initiatives the White House believes need immediate attention, and where her influence is available to be used. "The Asks" have already been honed into a plan, into what can be regarded as round one of making profound changes in our food culture (Pic: Mrs. Obama with a snap pea, at yesterday's garden harvest event).
Read
More
From WTLE staff writer Charles Harris: As the farm-to-table movement gains momentum
nationwide, menus have become virtual verbiage breeding grounds, replete with the names of farms, geographical
regions, and even descriptions of how animals are raised. You’ll see the likes of Niman Ranch double-cut
pork chops, Jamison Farm rack of lamb, California grass-fed Black Angus beef, or ill-tempered, spit-roasted
Rocky Mountain goat. Alright, that last one is fictional, but the point is, as consumers are becoming more
interested in and aware of the slow food philosophy, chefs are more often sharing the sources of their produce
and meat. One name in particular that is appearing on restaurant menus nationwide — a name that will make
some of the nation’s best chefs light up upon mention — is Benton’s Country Ham. Read More
A few restaurants featuring Benton’s country ham and bacon.
Absinthe Brasserie & Bar - San Francisco
Craft - NYC
Highlands Bar & Grill – Birmingham
Luke - New Orleans
Mitchell Delicatessen - Nashville
Momofuku Noodle Bar – NYC
Standard at the Smith House - Nashville
Sunset Grill – Nashville
Table Fifty-Two - Chicago