US fast-food chain Wendy’s, known for its square beef patties and baked potatoes, on Tuesday unveiled a foie gras burger as it sprang back into life in Japan.
Two years after shutting up shop because of falling profits, Wendy’s is hoping its exotic new menu will tickle the sophisticated Japanese palate.
The regular buns are still there but are joined by the foie gras burgers, which cost 1,280 yen ($16), and avocado and wasabi burgers (820 yen) as well as grilled chicken served with truffle and porcini mushroom sauce (920 yen).
Forget yule logs shaped like fire wood and studded with holly berries. When master French pastry chefs make their bûches de Noël, they’re wrapped in gold leaf, shellacked in a glossy caramel veneer and covered in leopard print.
In a YouTube video created by food blog Paris by Mouth, a bevy of cakes made by masterful French pastry houses like Fauchon, La Maison du Chocolat and Pierre Hermé are featured to a surprising soundtrack of Salt-N-Pepa’s classic “Push It.”
Nespresso have just launched three brand spanking new flavors for Christmas: Dark Chocolate, Vanilla Blossom and Cherry.
Online reservation site OpenTable.com has announced the Diners’ Choice Awards for the top 100 best restaurants in the United States.
The list of winners is derived from more than 10 million reviews submitted by OpenTable diners for more than 12,000 restaurants across the US.
The honorees span 35 states and include Canlis in Seattle, Barbara Lynch’s Menton in Boston andJohn Besh’s Restaurant August in New Orleans.
In 2012, chefs will rescue forgotten food ingredients from the brink of extinction and obscurity, invite guests to pull up a chair to their kitchen table, and shrink portion sizes to bite-sized morsels.
At least those are some of the new dining predictions being made at the James Beard Foundation in the US.
In its food trendspotting report for 2012, observers at the culinary foundation in New York foresee chefs and historians redefining the term ‘locavorism’ by going one step further and digging through their region’s culinary history for inspiration.
Etihad Airways has hired 110 cinternational chefs, some of whom have worked in Michelin-starred restaurants, to cook in its Diamond First Class cabins.
They are already working on flights to London, Sydney, Melbourne and Paris and will be introduced across all other First-class destinations by early next year.
The chefs work from a pantry, stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables along with specialized tools such as a a whisk and foamer.
