We, and perhaps you, have never thought of the headbanger demographic as being particularly interested in food. But Nicko McBrain looks at it differently. McBrain is the drummer for legendary heavy metal band Iron Maiden, and he’s come up with a restaurant concept meant to appeal to both his band’s hard-core fans and neighborhood patrons, too. Located in Coral Springs, FL, it’s called Rock ‘N’ Roll Ribs. The idea might sound a little crazy, but a closer look at the concept and its menu makes us think this just might work. Hey, Nicko’s already planning to franchise.

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Thomas Keller wrote a book about it, molecular gastronomists around the world sang its praises and trendwatchers galore were positive that 2009 was the year sous vide cooking finally would take off. Appliance makers even began marketing home sous vide units for enthusiasts who wanted to try it for themselves. So what happened? Well, we’re still waiting.

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We’ve always thought that when it comes to helping operators achieve their goals, the National Restaurant Association and its counterparts at the state and local level had all the bases covered. But apparently, the needs of one group—Mexican chefs and restaurateurs—have been overlooked. The result: the emergence of the new Mexican Restaurant Association (MERA), whose first conference wrapped up just last week in Kansas City. Its goals: More success for Mexican restaurant operators, better Mexican food.

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