Fresh Crumbs : Lauren Duffy
Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
| Post Type: Web Crumbs | Topic: Cooking | October 29, 2008 |
Cost Cutting in the Kitchen: Chef Tips
Posted by Lauren Duffy
Looking for ways to save in the kitchen? Food & Wine asks five New York chefs for their favorite cost-cutting techniques.
| Post Type: Web Crumbs | Topic: Dining Out | October 15, 2008 |
More Restaurant Trends Amid Economic Uncertainty
Posted by Lauren Duffy
This week, it’s the New York Times’ turn to cover restaurants in the downturned economy. An article published yesterday explores the trend of restaurants deciding to expand their business hours in order to serve more meals and bolster revenue.
| Post Type: Articles | Topic: Dining Out | October 15, 2008 |
Environmentally Friendly Restaurants in San Diego - Part II
Posted by Lauren Duffy
Several non-profit organizations have established environmental criteria for businesses to meet before they may be granted the “green” seal of approval. While certification isn’t necessary for a restaurant to deem itself environmentally friendly, it can be a helpful way for consumers to know whether a restaurant is taking steps to ensure its operations are environmentally friendly. Part II of this article examines different certifying organizations and their criteria.
| Post Type: Articles | Topic: Dining Out | October 15, 2008 |
Environmentally Friendly Restaurants in San Diego - Part I
Posted by Lauren Duffy
“Going green” is a cloudy term, one that has different definitions and criteria depending on the context. While many businesses are announcing they are “going green,” the degree to which they are doing so is highly varied. This two-part article examines the different ways restaurants can become more environmentally friendly; Part I focuses on ingredients used in the kitchen.
| Post Type: Web Crumbs | Topic: Dining Out | October 08, 2008 |
High-End Restaurants in Tough Economic Times
Posted by Lauren Duffy
The L.A. Times explores what tight economic times mean to high-end restaurants, and what restaurants' changes can mean for the consumer. Even some of Southern California's top chefs—including Tom Colicchio of Craft, Josiah Citrin of Melisse, and Alain Giraud of Anisette—are noticing the effects of the economy on their business, and are striving to make changes to ensure their restaurants remain desirable—and affordable—to their patrons.
| Post Type: Site Updates | Topic: Dining Out | September 09, 2008 |
New Review of Blue Point
Posted by Lauren Duffy
A new review has been published of Blue Point.
| Post Type: Site Updates | Topic: Dining Out | August 18, 2008 |
New Review of Celadon
Posted by Lauren Duffy
A new review has been published of Celadon.
| Post Type: Site Updates | Topic: Dining Out | August 12, 2008 |
New Review of Rama
Posted by Lauren Duffy
A new review has been published of Rama.
| Post Type: Articles | Topic: Food | August 04, 2008 |
Healthy and Sustainable Fish Choices
Posted by Lauren Duffy
After scouring information from the Environmental Defense Fund, which issues Health Alerts for fish containing mercury and other contaminants; and from the Monterey Bay Aquarium Seafood Watch, which monitors the population health of seafood species worldwide, we compiled this list of fish that are both good for you and good for the planet.
| Post Type: Site Updates | Topic: Dining Out | July 31, 2008 |
New Review of Caffe Bella Italia
Posted by Lauren Duffy
A new review has been published of Caffe Bella Italia.