“Restaurant Week” begins next month in center city Philadelphia.
Restaurateurs and officials of the Center City District promoted Restaurant Week here on the streets of Philadelphia by giving away free samples. Kristen Linker is manager of marketing and events:
“This time around for September we have over 125 restaurants participating, and you can go to any of these restaurants and get a three-course dinner for only $35. Or you can also go to some of them and get a three-course lunch for only $20.”
This upcoming Restaurant Week is actually two weeks long — it takes place September 12th through 24th (except for Saturday nights).
For a list of participating restaurants, visit www.centercityphila.org.
Linker says this is the 14th semi-annual promotion, which they’ve been doing for seven years:
“We do have a few new restaurants participating, and we have our highest number to date of participating restaurants.”
By Peter Mucha
Inquirer Staff Writer
While 380 million eggs are part of a national recall, officials in Pennsylvania and New Jersey say residents of their states have little reason to be scared.Although the eggs involved were sold under a lengthy list of brand names in many states, no rise in egg-related salmonella has been noticed in the region.
The recall doesn't really affect Pennsylvania, said Holly Senior, spokeswoman for the state health department.
"Nothing yet in our state," said Marilyn Riley, spokeswoman for the New Jersey Department of Health and Senior Services.
In Delaware, no cases have been confirmed related to the recall have been confirmed, said Heidi Pruschel-Light, spokeswoman for the state health department.
The recall grew from the discovery of several outbreaks - mostly in California, Colorado and Minnesota, said Lola Russell, a spokeswoman with the federal Centers for Disease Control.
Normally, about 50 cases of salmonella infections will be reported in a given summer week, so when the number spiked past 200 - most of it from California - investigators went into action, she said. The source was quickly identified as a major producer named Wright County Egg, based in Galt, Iowa. Through distribution centers and food companies in California, Arizona, Missouri, Minnesota, Texas, Georgia, Washington, Oregon, Colorado, Nevada, Iowa, Illinois, Utah, Nebraska, Arkansas, Wisconsin and Oklahoma, Wright eggs get shipped to many states.
The company quickly agreed to the recall.
Consumers could check for the following brands: Albertson, Boomsma's, Dutch Farms, Farm Fresh, Hillandale, Kemp, Lucerne, Lund, Mountain Dairy, Ralph's, Shoreland, Sunshine and Trafficanda.
Affected carton sizes range from 6 eggs to 18. If you have one of the brands, check plant and date codes on the carton or case. Look for plant codes P-1026, P-1413, P-1720, P-1946 or P-1942, followed by three digit date codes from 136 to 229.
Recalled eggs should be returned to the point of purchase.
To avoid salmonella, consumers are advised to avoid to raw or undercooked eggs; to wash hands and objects touched by raw egg; and to refrigerate eggs and leftover foods containing them, health officials say.
Fever, cramps and diarrhea are the usual symptoms of salmonella enteritidis infections. Sometimes hospital treatment with antibiotics is needed, especially with infants, the elderly, and people who have compromised immune systems. Untreated salmonella infections reaching the bloodstream can be fatal.
Consumers with questions should visit www.eggsafety.org or call Wright County at 866-272-5582 for a message outlining recall instructions.
By TIMOTHY W. MARTIN
Food retailers and manufacturers are rushing to tell consumers that their products are safe amid a nationwide recall of 380 million eggs that may be infected with salmonella bacteria.
The Food and Drug Administration on Thursday said it hadn't yet found clear evidence of contamination, although heavy rainfall near the Iowa company that produced the eggs may have raised the risk of salmonella infestation from rodents.
Wright County Egg Co. of Galt, Iowa, on Wednesday expanded the recall from 228 million eggs recalled last week. The company is owned by Jack DeCoster, whose companies in the past have been fined by federal regulators for allegedly hiring illegal immigrants and for other alleged workplace violations.
A company spokeswoman said Mr. DeCoster wasn't available for an interview. She declined to comment beyond a statement saying that the recall was a voluntary measure and that the company continued to fully cooperate with the FDA.
The recalled eggs could be linked with hundreds of illnesses in at least 10 states, and probably many more, according to the Centers for Disease Control and Prevention. Those numbers could grow as more data become available, U.S. health officials said.
The recall poses a threat to the wider egg-producing industry, thanks to confusion that can arise in the wake of recalls. In recent years, high-profile recalls for spinach and peanuts have led to temporary sales declines.
"Consumers don't take the time to look at the FDA Web page to see which suppliers are affected,They'd rather say, 'Man, I'm not going to consume eggs for the next month,' " said Mark Jarvis, CEO of Steritech Group Inc., which audits companies seeking food-safety and quality certification.
The eggs suspected in the salmonella outbreak were packed starting in May. While new FDA egg safety rules went into effect July 9, it is difficult to say for sure that they could have prevented the outbreak, said FDA Associate Commissioner Jeff Farrar. If all new egg safety rules had been in place earlier, "it might have reduced the risk," he said.
Hens can be infected with salmonella and pass it to their eggs in a variety of ways, but frequently the bacteria come from rodents that leave fecal droppings in feed troughs and silos. Unusually heavy rains in the Galt area may have sent mice and rats seeking shelter in chicken houses and feed bins, said AccuWeather.com, a meteorological service.
Salmonella is destroyed by heat. Eggs should be cooked at 145 degrees Fahrenheit for at least 15 seconds, says the Egg Safety Center, an industry group. Investigators believe many of the reported cases of illness stemmed from people eating raw eggs used in salad dressings or meringue at restaurants.
All egg products, such as liquid, frozen and dried eggs, are required by law to be pasteurized. Many restaurant chains use these products rather than raw eggs. Wendy's/Arby's Group Inc. and Domino's Pizza Inc., for example, said they used only pasteurized egg products and wouldn't have any recalled eggs in their food.
Grocers started pulling eggs from shelves last weekend. Kroger Co., whose Ralphs division in California was affected, said it alerted customers who had purchased the specific brand of eggs by phone. Albertsons stores in southern California, which are owned by Supervalu Inc., said signs about the recall were posted on store shelves.
—Julie Jargon and Alicia Mundy contributed to this article.
Laurelhurst Market - Portland, Oregon
3155 East Burnside Street, 503-206-3097,
The Team: Owners Benjamin Dyer and Jason Owens and chef-owner David Kreifels (all partners in supper club Simpatica Dining Hall).
Must Order: Meat! More specifically, beef. Try cuts like culotte (a.k.a. baseball steak), rib eye, or hanger steak. Throw in a side of Millennium Farms creamed corn for good measure.
What's in a Name: It's a nod to both the neighborhood where the restaurant is located and the name of the mini mart that used to inhabit the space.
Miller Union - Atlanta
999 Brady Avenue, 678-733-8550,
The Story: Miller Union takes the southern meat-and-three tradition and tweaks it. Gone are the steam tables, Formica tables, and dusty decor. In their place are farm-fresh meats and veggies, a modern farmhouse feel in a warehouse space, and a light but satisfying menu.
The Team: Chef Steven Satterfield, a master of vegetable cookery and former executive sous-chef at Atlanta favorite Watershed, owns the restaurant with general manager Neal McCarthy.
Must Order: Griddled chicken made with heritage breed Poulet Rouge; the seasonal vegetable plate.
What's in a Name: The restaurant is built on the site of the Miller Union Stock Yards, which closed in the 1970s.
Menton - Boston
354 Congress Street, 617-737-0099,
The Story: If chef Barbara Lynch ever ran for mayor of Boston, it would be a landslide. Yes, she and her four restaurants, butcher store, cocktail bar, and demonstration kitchen/cookbook store are that popular. Her latest restaurant makes it clear that fine dining is in fact not dead in America.
The Team: Chef Lynch runs the show but executive chef Colin Lynch (no relation) does the heavy lifting. Wine director Cat Silirie is one of the country's best sommeliers.
Must Order: There are two menu options--the seven-course chef's tasting menu and the four-course prix fixe. Shellfish is the star.
What's in a Name: Lynch describes her cooking as a marriage of French technique and Italian sensibility. Menton is a picturesque town in southern France near the Italian border.
Marea - New York
240 Central Park South, 212-582-5100,
The Story: Glitzy, high-end, expensive--not exactly the adjectives you want attached to a restaurant that's opening in the midst of a recession. But proving that rigatoni with shrimp and calamari (or any of Marea's life-changing pastas for that matter) trumps even a shrinking bank account, this Central Park South spot quickly became the best new restaurant in New York (and, arguably, America).
The Team: Chef Michael White (a midwestern boy who mastered Italian cooking) and restaurateur Chris Cannon also own two other not-too-shabby Manhattan standouts, Convivio and Alto.
Must Order: Pick a pasta, any pasta--all the fresh shapes are made in-house. Crudo (think Italian sushi) showcases White's mastery of all things fish.
What's in a Name: Italian for "tide."
Anchovies & Olives - Seattle
1550 15th Avenue, 206-838-8080,
The Story: In a city full of outstanding seafood restaurants, Anchovies & Olives is arguably the best. "Less is more" seems to be the theme here--from the 40-seat space (with a beautiful open kitchen) to the pared-down menu that's divided into two sections: crudo and plates (entrees). What's more, nothing is priced over $16.
The Team: Chef Ethan Stowell and wife Angela (they also run Tavolata and How to Cook a Wolf) and chef de cuisine Charles Walpole.
Must Order: Mackerel with shallot and walnut agrodolce, seared prawns with salsa verde, and geoduck crudo.
What's in a Name: Originally the title for Stowell's cookbook, which is now called Ethan Stowell's New Italian Kitchen. Publishers didn't like it; Stowell did.
Hatfield's - Los Angeles
6703 Melrose Avenue, 323-935-2977,
The Story: Los Angeles needs more stylish fine-dining restaurants like Hatfield's--family-owned spots where the food (not the Hollywood crowd) is the top priority. The new, more spacious location has a glass-enclosed kitchen, full bar, and smart design, including a centerpiece light fixture that is shaped like the molecular structure of honey.
The Team: Husband-and-wife chefs Quinn and Karen Hatfield met while working at Wolfgang Puck's Spago.
Must Order: If the croque-madame (yellowtail sashimi, prosciutto, quail egg, brioche) were taken off the menu, customers would revolt, says Quinn.
What's in a Name: Short. Simple. And to the point.
Ellerbe Fine Foods - Fort Worth
1501 West Magnolia Avenue, 817-926-3663,
The Story: Ever wonder what it would be like to have a charming southern grandma who invited you over to her cozy little house for Sunday supper? Ellerbe Fine Foods offers you the opportunity to enjoy a similar experience--from the warm feel of the dining room (in a former service station, no less) to their everyone-is-family philosophy. And with apologies to all you southerners, the upscale country cooking is probably much better than grandma's.
The Team: Co-owners Molly McCook (she's the chef) and Richard King (he works the dining room) grew up together in Shreveport, Louisiana.
Must Order: Riffs on southern classics are best. Two to try--New Orleans-style barbecue shrimp and Maw Maw's bread pudding.
What's in a Name: McCook learned to cook from her grandma, who lived on Ellerbe Court Road in Shreveport.
Bar La Grassa - Minneapolis
800 North Washington Avenue, 612-333-3837,
The Story: Trendy ingredients come and go, but pasta is forever. This temple to the Italian carb of choice is a bustling spot that features a 24-seat pasta bar (it's where the serious eaters like to sit, says chef Isaac Becker) and a long list of dishes made from both dried and fresh pasta.
The Team: Becker and his wife Nancy St. Pierre, who runs front-of-the-house. Must Order: No matter what the season, customers love the gnocchi with cauliflower and orange. We'd suggest ordering the crab ravioli, too.
What's in a Name: La Grassa means "The Fat" in Italian and refers to the legendary cuisine of Bologna.
Frances - San Francisco
3870 17th Street, 415-621-3870,
The Story: This is the neighborhood restaurant we all wish we lived around the corner from--50 seats, comfy banquettes, prime people-watching from the window bar seats, small but smart menu, and friendly staff.
The Team: James Beard Award-nominated chef Melissa Perello cooked at Charles Nob Hill and Fifth Floor before taking a few years off to plan Frances.
Must Order: Applewood-smoked bacon beignets, chickpea fritters, and pork trotters--all under the Bouchees ("mouthfuls") category on the menu.
What's in a Name: Frances was Perello's grandmother, who taught Perello how to cook--and how to make her
The Purple Pig - Chicago
500 North Michigan Avenue, 312-464-1744,
The Story: This Mediterranean-inspired hot spot brings daring favorites like roasted bone marrow, pork-neck-bone rillettes, and pig's ear to the Magnificent Mile. Communal tables, small plates, long hours, and a huge L-shaped bar (with excellent beer and wine lists) make this one of Chicago's most delicious--and easygoing--foodie destinations.
The Team: Jimmy Bannos Jr. heads the kitchen, with support from veteran chefs and co-owners Jimmy Bannos Sr. and Scott Harris.
Must Order: Milk-braised pork shoulder, porchetta panini, and pig's tail braised in balsamic. Crispy chicken-thigh kebabs do the original white meat proud.
What's in a Name: The owners must have known they were going to sell a lot of pork and wine. Legend has it that if a pig drinks red wine, it will turn purple.
Are you investing your energy resources wisely? The following tips provide ideas for maintaining an energy efficient operation.
Track energy consumption
Tracking your monthly electricity, water, sewer, trash and natural gas consumption is a first step toward managing your impact and monitoring the effectiveness of efficiency improvements. If you're an independent operator or local chain, get audits from local utilities and municipalities. Many organizations provide free energy, water and waste audits in addition to advice, technical and sometimes financial assistance for upgrades and program development. Take advantage of these free professional services.
Schedule or automate equipment startup
Leaving equipment on standby costs you money, and so does turning on your equipment before it is needed. Design and implement a startup and shutdown plan to ensure that you are only using the equipment that you need when you need it. The savings can be substantial. Fryers use the most electricity when they are warming up in the morning, whereas ovens use the most energy while pre-heating. If you are using both at the same time, you may be setting a high-usage level, which will cost you.
Shift your ice production time
Install a timer and shift ice production to nighttime, off-peak hours. Most restaurants pay less for electricity at night, and you'll eliminate the distraction of a hot, noisy piece of equipment during normal kitchen hours.
Adjust your hot water set point
Typically, a dishwasher requires the highest set point of an operation. Given that heating water accounts for approximately nine percent of a restaurant's energy consumption, or $2,900 annually, measuring water temperatures can result in significant savings. Adjust your water heater temperature to the lowest possible setting that allows you to meet health codes, which is usually 140 degrees.
Allow for air circulation around refrigerators and freezers
Refrigerators remove heat from inside the box and eject that heat through the coils on the top or bottom of the unit. When you are cleaning around these units, do not push your reach-ins into tight spaces where the heat will build up, forcing the unit to work harder and use more energy.
Defrost food regularly
Develop a frozen food pull schedule to avoid the practice of defrosting food under running hot water. If a two-gallon-per-minute faucet is used forthis purpose one hour every day for a year, the cost may exceed $800.
Retrofit sprayers with low-flow spray valves
A low-flow spray valve could save you more than $1,000 annually. And don't worry, low-flow doesn't mean slow. Low-flow spray valves are engineered to work as well as or better than standard valves.
Install sink faucet aerators
Hand-sink faucets can use as much as 10 gallons of water per minute when not equipped with efficient water aerators. Outfit the hand sinks in your kitchen and bathrooms with low-flow aerators. You will cut water use and ultimately save on water-heating costs.
A faucet that leaks one drip per second can waste more than 3,000 gallons of water a year. A leaky toilet can waste about 200 gallons of water a day. Repairing hot water leaks will result in significantly higher savings.
Reduce, reuse and recycle
Follow the 3 Rs of waste management: reduce, reuse and recycle. Reduce waste by composting food scraps. Reuse furniture and flooring. Recycle paper, plastics, glass and aluminum.
News from our manufacturer's & re-posts from publications around the hotel and restaurant industry.