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RestaurantHospitality RHExtra for November 24, 2009
 Sarah Palin Goes Rogue; Chefs Return the Favor
 Produce Safety: Lip Service or Reality?
 A Top Chef's Real-Life Quick-Fire Challenge

Newsletter

Sarah Palin Goes Rogue; Chefs Return the Favor

If you’ve been wondering what it would take to get chefs to move from embracing seafood sustainability to outright activism for it, check out the controversy that surrounds Alaska’s proposed Pebble mine, whose enablers include former Alaska governor Sarah Palin. Opponents say the gigantic open pit gold and copper operation will seriously impact the salmon-rich Bristol Bay fishery. Last week, 11 Seattle fine dining restaurants went on the offensive to save it

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Produce Safety: Lip Service or Reality?

If you go by recent studies, restaurant operators are eager to put more fresh produce on their menus, to source that fresh produce as close to home as possible and to be sure the produce they serve is totally safe—even saying they will pay extra to ensure that it is. So how come more than 60 percent of the garlic used in foodservice comes from China, where U.S.-style food safety standards are only a rumor?

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A Top Chef's Real-Life Quick-Fire Challenge

Dale Levitski, a runner-up from the third season of “Top Chef,” impetuously took over a new restaurant in Chicago last week. It wasn’t exactly the lavish place he envisioned; instead, he’s calling the shots at Sprout, a 50-seat French-American Bistro that opened in Lincoln Park a month earlier. Sprout has already stumbled in its early life, but Levitski might have the power to get it on track.

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