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As a kid working on his grandparent's farm in Wyoming every summer, Jason Bond's job was to pick the asparagus that grew in the fields where the cows grazed. A music major in college, he found himself reading more cookbooks than music books. "I knew I'd never play in the Boston Symphony Orchestra, so I worked in restaurants throughout college," he joked. Always wanting to learn more about the restaurant business, Jason decided he'd make a better chef than a trombonist. "I cook better than I used to, but I don't play better."
Be tempted with savory pairings like chocolate and butternut squash, chocolate teriyaki and white chocolate honey mustard. We’re all used to chocolate paired with strawberries, mint, coconut and every nut out there -- and we love them. But what about cocoa rubs on our steaks or chocolate barbeque sauces? Are we ready for the savory side of chocolate?
When Sandy Block first started studying
for the Master of Wine certification, he didn't even expect to pass.
It's not hard to see why: Out of the only 80 or so candidates
selected to take the exam every year, usually just five to seven
advance to become Masters of Wine.
According to one of our company's banking sources, bankruptcy filings for restaurants have dramatically increased over the last few months. Last week alone they received notification of seven filings in the New England area. What does this mean for everyone else? With a great deal of talk about softness in the foodservices industry especially among independent and casual restaurants, is there a looming problem or are we dealing with the inevitable failure of a few, marginal companies?
Making a restaurant of any size “green” could be a daunting task
if you try changing everything at once. But with some help from
experts, it can be done fairly painlessly. Mark Sapienza, executive
chef of the Langham Hotel in Boston, sought advice from the Green
Restaurant Association and the historic property was officially
certified green in June 2007.