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• Low-Carb Cooking Has Never Been This Easy — or Tasted This Delicious
  We all love to eat good, home-cooked meals, but with our busy lifestyles, who has the time or energy to make them anymore? Now, in The Everyday Low-Carb Slow Cooker Cookbook, authors Kitty Broihier and Kimberly Mayone offer a way to cook hearty, delicious low-carb meals from scratch everyday — with very little effort or attention — that your whole family will enjoy.
  Author: Phoebe Lazara - Date: July 5, 2004



• Rational launches GriddleGrid for high-volume combi grilling: 100 steaks in 11 minutes
  Rational has launched GriddleGrid, a new optional accessory for grilling with the ClimaPlus Combi ovens. The GriddleGrid is a designed to be the perfect surface for grilling a wide range of steak, fish or vegetables in the CPC. It will grill quickly, perfectly, and giving an appetising ‘chargrill’ pattern on the food.
  Author: Kyle Huang - Date: July 5, 2004



• Wok King brings Hawaiian Luau style cooking to the backyards
  Eastman Outdoors introduces the Wok King, taking the high level performance of a commercial wok cooking station to the outdoor barbecue.
  Author: Phoebe Lazara - Date: July 5, 2004



• Classic dining with a tropical twist
  The magnificent Sawgrass Marriott Resort & Beach Club offers an array of tantalizing taste experiences as highly acclaimed as its prestigious line-up of sophisticated sports.
  Author: Dustin Kempirek - Date: July 5, 2004



• Consumers should not eat certain frozen vacuum packaged steaks
  Consumers should not eat certain frozen vacuum packaged steaks manufactured by Stampede Meat Inc. of Chicago, Ill., because the product may be contaminated with E. coli O157:H7, a bacteria that causes human illness, State Health Director Diana M. Bontá, R.N., Dr.P.H., announced today.
  Author: Logan Poley - Date: July 5, 2004



• Father's Day Barbecue Brunch Buffet in Cuisine Restaurant at North Maple Inn
  Dad works hard every day and yet always has time for playing catch, attending music recitals, or helping out with homework. Now it's time to say thanks dad, we love you and appreciate all you do for us! And what better way to do so than treating dad (and mom) to the special Father's Day Barbecue Brunch Buffet in Cuisine Restaurant at North Maple Inn.
  Author: Dustin Kempirek - Date: July 5, 2004



• Food-borne illness potential rises with the temperature
  Like the outdoor temperature, the potential for food-borne illnesses rises with the Memorial Day weekend and the official kickoff of backyard barbecue season.
  Author: Tara Jackson - Date: July 5, 2004



• Keep Summer Grilling Safe with Tips from the Propane Education & Research Council
  Temperatures are on the rise and grilling in America is hotter than ever. Four out of five U.S. families now own a grill, and most people barbecue at least once a week during the summer.
  Author: Logan Poley - Date: July 5, 2004



• Lawry’s chef Allison Benaderet sharing the season’s hottest grilling trends
  CUTCO Cutlery is on the road this spring and summer with the 2004 LAWRY’S LIVE! Cooking Caravan, hosted by Lawry’s Foods. The traveling cooking show features Lawry’s chef Allison Benaderet sharing the season’s hottest grilling trends at fairs and festivals across the country.
  Author: Sanja Fleming - Date: July 5, 2004



• Light Your BBQ Right This BBQ Season
  Always open the lid of your BBQ and have your match or lighter ready before you turn on the fuel for safe outdoor cooking this May long weekend. If you don’t, you may end up with more than well-done steaks.
  Author: Tara Jackson - Date: July 5, 2004



• Lone Star Steakhouse & Saloon, Inc., announced preliminary unaudited operating results
  Lone Star Steakhouse & Saloon, Inc., announced preliminary unaudited operating results for the twelve week first quarter ended March 23, 2004.
  Author: Josh Loutar - Date: July 5, 2004



• Cargill Foods introduces breaded beef steak
  Excel Meat Products, a Cargill Foods company, is introducing the Breaded Beef Steak for multiple menu applications. The product will be featured at the National Restaurant Association Show in Chicago May 17.
  Author: James Sparks - Date: March 2, 2004



• Have your steak and eat it too
  When the selections are wide and varied, people will think far beyond the run-of-the-mill baked potato in choosing a side dish for a juicy flame-grilled steak. And with its new GrillSide Dinner Buffet, Ponderosa Steakhouse is making that choice an exciting one, challenging guests to decide for themselves how to turn a great steak into a great steak dinner.
  Author: Taylor Kent - Date: March 2, 2004



• Is Chicago ready for The Floppy Burger, Masck thinks so
  Have you ever wanted to wash a burger down with a martini? If you have, you've probably found yourself confronted by two insurmountable obstacles:
  Author: Martin Collins - Date: March 2, 2004



• Restaurant succumbs to environmentalist pressure
  Environmentalists are taking credit for Red Lobster Restaurant’s decision to remove swordfish from their menus throughout the United States. Red Lobster is part of Darden Restaurants Inc., the worlds largest casual dining restaurant company.
  Author: Taylor Kent - Date: March 2, 2004



• Spacenet's Connexstar service powers critical applications for leading restaurant chain
  Gilat Satellite Networks Ltd. today announced its U.S. subsidiary, Spacenet Inc., has been selected by The Steak 'n Shake Company to deploy a broadband satellite-based IP network at a minimum of 350 Steak 'n Shake restaurant locations nationwide.
  Author: Taylor Kent - Date: March 2, 2004



• Rib roasts are always prime with a Pop-Up timer from Volk
  Pop-Up Timers from Volk Enterprises makes it easy to judge the doneness of prime rib roasts.
  Author: James Sparks - Date: March 1, 2004



• Steak out the grill for summer entertaining
  The summertime is grilling time. As days get warmer and longer grilling seems the logical answer to combining our love for the outdoors and passion for good food. Fresh produce and savory beef combine for great meals that work on weeknights as well as at weekend cookouts and backyard parties.
  Author: Martin Collins - Date: March 1, 2004



• Terrific tenderloins with Volk Pop-Up timers
  Value-added meat products such as seasoned pork tenderloins offer even more appeal when a Pop-Up Timer from Volk Enterprises is featured.
  Author: James Sparks - Date: March 1, 2004



• Downtown Festival celebrates historic Harvard-Yale Regatta
  The oldest inter-collegiate sporting event in the country is once again heading for New London's Thames River. With its long-standing tradition and fierce athletic competition, the Harvard-Yale regatta will be held Saturday, June 7 beginning at 10:30 AM. In honor of the race and its 125-year history in the city of New London, Machine Works at Essex presents Celebrate Regatta, a New London Main Street festival.
  Author: Taylor Kent - Date: March 1, 2004



• Barbecues not just for summer weekends anymore
  Eight out of every ten adults grilled last year according to a new study by leading marketing information provider The NPD Group, Inc. People are grilling more all year round, making barbecue grills one of the most popular heating appliances in the American home and creating new opportunities for marketers, reveals NPD’s latest Grilling In America report, a survey of 12,800 nationally representative households.
  Author: Martin Collins - Date: September 4, 2005



• Beef industry leaders launch pre-harvest guidelines for E. coli prevention
  Leaders from the pre-harvest sector of the Beef Industry Food Safety Council today launched the next step in their commitment to E. coli O157:H7 solutions. For the first time, what we know about the science behind E. coli O157:H7 and best practices currently being implemented will be shared with beef producers across the country.
  Author: Martin Collins - Date: March 1, 2004



• Bruce Aidells , 'The Sausage King'
  It’s no accident that Bruce Aidells nickname is "The Sausage King." Since founding Aidells Sausage Company in California in 1983, he has earned a reputation as an innovator in the gourmet sausage business. Those with a passion for exciting tastes prize Aidells’ sausage for its originality, incredible flavor and convenience.
  Author: Taylor Kent - Date: March 1, 2004



• The largest Ruth's Chris steaks out Mississauga
  Mississauga is sizzling today with the opening of the largest ever Ruth's Chris Steak House.
  Author: James Sparks - Date: March 1, 2004



• E-Gift your steaks at the Keg
  E-Gift swipe cards have simplified the dining experience for guests at the Keg Steakhouse & Bar. On November 13, 2000, Ernex Marketing Technologies Inc. successfully launched the Keg's Electronic Gift Certificate Program for 20 locations in Texas, Washington, and Oregon. Ernex will be providing the Keg with its state-of-the-art real-time electronic marketing technology, 24/7 customer-service support, and web-enabled reporting tools.
  Author: Martin Collins - Date: September 11, 2005



• The prime grill goes prime time
  Eliot Harary and Joey Allaham, co-owners of The Prime Grill, a hot Manhattan restaurant that serves oversized glatt kosher cuts of fine, aged prime beef, duck, and veal, as well as sushi and other high end specialties, have announced plans to open a South Florida version of their restaurant in March 2003. Located at the Shoppes at the Waterways, in Aventura, the 375-seat restaurant, is expected to be a magnet for observant - and non-observant - food and wine aficionados in Dade, Broward and Palm Beach counties.
  Author: James Sparks - Date: March 1, 2004



• Food safety technology goes unrecognized
  Calls for improving the safety of the meat supply by consumer advocacy groups in a Capitol Hill press conference today, while admirable, fail to recognize that not only has the meat industry made huge advances in cooperation with the USDA to reduce and even eliminate invisible pathogens, but that consumers themselves must also be a part of the solution.
  Author: Martin Collins - Date: March 1, 2004



• Grill up a great steak salad
  Steak and potatoes, a classic meal anytime of the year has just had a summertime makeover: steak and potato, meet summertime salad! Begin by marinating beef top round steak in a refreshing lemon-thyme-garlic mixture, then grill it along with red-skinned potatoes.
  Author: Martin Collins - Date: March 1, 2004



• Move meat products from the grocer case to the grocery cart
  Volk Enterprises, Inc. will be showcasing its full line of quality temperature indicator devices for meat, poultry and seafood at Booth #3955 of the Worldwide Food Expo this October 18–21 in Chicago’s McCormick Place.
  Author: James Sparks - Date: March 1, 2004



• No ground beef worries with Cook'd Right sensors from Volk Enterprises
  Temperature indicator technology from Volk Enterprises ensures easy determination of the doneness of ground beef.
  Author: James Sparks - Date: March 1, 2004



• NPD finds most Americans trust U.S. food supply
  Americans still have a healthy appetite for beef and trust the U.S. food supply, despite the recent case of bovine spongiform encephalopathy, commonly known as mad-cow disease in Canada. Leading market information company The NPD Group, Inc. reports Americans' concerns about mad-cow disease jumped 14 percentage points (from 47 percent to 61 percent) the week Canada announced its findings, but their intentions to eat steak and hamburgers did not change.
  Author: Martin Collins - Date: March 1, 2004



• Recall – All plastic bottles of Wattie’s Steak Sauce
  Wattie’s has announced it is voluntarily recalling its Wattie’s Steak Sauce, 560 gram plastic bottle. This recall does not affect any other Wattie’s sauces.
  Author: Taylor Kent - Date: February 27, 2004



• She shares cookies but not secret recipe
  Your Southern Grandma may have shared her cookie recipe, but more than likely she left out at least one essential ingredient. There is no way she was going to let anyone, particularly her baking arch-rival, make cookies as good as hers.
  Author: James Sparks - Date: February 27, 2004



• 2004 is the Year of Beer with Food
  Roger Protz, the editor of The Good Beer Guide is calling for pubs to attract diners to beer by including recommendations and tasting notes for beers on their menus. The Good Beer Guide 2004 is published today by CAMRA, the Campaign for Real Ale.
  Author: James Sparks - Date: February 27, 2004



• A Night At The Opera At Napa Valley Opera House To Benefit Hiv/Aids
  Christopher Edwards of New Vine Logistics says...As you know I serve as Board Secretary of the Napa Solano Health Project and we are hosting the 16th annual Academy Awards Event at the Napa Valley Opera House Feb 29th, 2003. This event is the largest public fundraiser each year for our cause. With the continued cutbacks in Federal, State and county funding it is more critical than ever that this event be a success.
  Author: James Sparks - Date: June 5, 2005



• Anna Tasca Lanza Cookbook celebrates Sicily's Cuisine
  Renowned Sicilian cooking school founder Anna Tasca Lanza shares her extraordinary knowledge of her native cuisine and boundless enthusiasm for the foods and traditions of her homeland in The Heart of Sicily, a Fall 2003 cookbook release from the Connecticut-based publisher Ici La Press.
  Author: Taylor Kent - Date: February 27, 2004



• Australian Divestiture Plan
  Lone Star Steakhouse & Saloon, Inc. (“Lone Star” or “the Company”) announced today that it has entered into a definitive sales agreement that will result in the divestiture and discontinuance of its Australian operations. Under the terms of the agreement, Lone Star will sell the majority of its restaurant assets to a new company owned by Robert Lapointe and Tim Smith, current management of the Australian operations. The sale is expected to close prior to the end of fiscal 2003.
  Author: Taylor Kent - Date: February 27, 2004



• Chef newsroom open for media visitors and consumers
  Camp Chef’s latest headlines, upcoming events and more information is easily accessible for media visitors and consumers at newsroom.campchef.com.
  Author: Taylor Kent - Date: February 27, 2004



• Food network's cuisine reigns supreme with 'King of Iron Chefs Tournament' campaign
  Food Network will launch a multi-layered marketing campaign on March 31 designed to promote the five week, King of Iron Chefs Tournament stunt beginning Saturday, April 5 at 10:00 PM, ET/PT, it was announced today by Adam Rockmore, Vice President, Marketing for Food Network.
  Author: Taylor Kent - Date: February 27, 2004



• Getty's Celebrity Chef Series to spice up fall and holiday season
  The Restaurant at the Getty Center kicks off the second year of its popular Celebrity Chef Series this fall with book signings by a slate of preeminent guest chefs and special meals inspired by their most recent books. A highlight of the series will be an appearance by culinary legend Julia Child, who will return to the Getty on Wednesday, December 5 for a lunch and signing of the 40th-anniversary edition of her classic book, Mastering the Art of French Cooking. (Child's first Getty appearance in February, 2001 was sold out.)
  Author: Taylor Kent - Date: February 27, 2004



• Newest Applebee's set to open in Fergus Falls
  Applebee’s Neighborhood Grill & Bar has completed construction and the Grand Opening Celebration has begun! The Applebee’s Neighborhood Grill & Bar will open to the public at 11 AM on August 6th at 605 Kennedy Park Road.
  Author: Taylor Kent - Date: February 27, 2004



• One of cable's fastest growing ad-supported nets boasts twelve new series and sixty new specials
  Food Network breaks the mold again in 2003, expanding the food television genre as never before. With the introduction of twelve new series and sixty new specials, viewers looking for non-traditional food fare need not look further than one of cable's fastest growing ad-supported networks. On the reality front, Food Network will launch shows like Date Plate, Jamie's Kitchen and Into the Fire, and will go on the road with the musical family Dweezil & Lisa (as in Zappa and Loeb); competition programs like Food Fight; and the network gets game with Trivia Unwrapped, a companion show to the network's hottest new series of 2003. Al Roker will also be on hand for his feature magazine program, Roker on the Road, traveling the country to uncover stories of people who are living their culinary dreams.
  Author: Taylor Kent - Date: February 27, 2004



• Beef stroganoff is a creamy delight enjoyed all over the world
  One of the interesting things about beef is the many ways it can be prepared. Beef stroganoff is an old standard recipe that has been a favorite in many countries. In this dish the beef is prepared by cutting it into long thin strips and is served in a sauce. The beef stroganoff sauce is made from a rich mixture of sour cream and seasoning. It may have mushroom and onions added to it or used to garnish the finished dish. The thinly cut beef strips are added to the sauce after they have been pre-cooked. The combo is then warmed together for a few minutes with care being taken not to heat too high to prevent burning. Cream sauces can scorch very easily to the bottom of a hot that is too hot.
  Author: Laurie Simpson - Date: April 11, 2003



• Gourmet Burgers Are Made From The Finest Cuts Of Meat
  There was a time when a burger meant a ground beef patty on a round bun. Today gourmet burgers are more than just that simple combo. And there is no rule making the patty beef or the bun round. These days a gourmet burger may not even contain any meat at all. It could be a paddy made for the vegetarian tastes made from tofu. It can be a chicken burger or pork or beef. The patty itself may be seasoned in many different ways and the bun may be square or oval. The patty is really the most important part of the burger.
  Author: Laurie Simpson - Date: August 28, 2005



• Italian sausages are spiced differently in different parts of Italy
  Sausage has had a place on tables for all meals for hundreds of years. Most cultures have some version of sausage although they may vary in size, shape and seasoning. Italian sausages are characteristic of the country they come from and the region that produces them. Italian sausages tend to be made from pork meat but might also be a combination of meats. In northern Italy the sausage is sweet and mild and sometimes flavored with fennel. Southern Italy produces sausage that is seasoned with chili flakes and can be very hot and spicy. In this case the name of the country the sausage comes from does not guarantee a specific flavor.
  Author: Laurie Simpson - Date: April 11, 2003



• Time is the most impotant hint you need for cooking a pot roast
  The term pot roast has several different meanings today. It can refer to the cut of meat or to the cooking method. Originally a pot roast was poor quality meat that might tend to be tough if not cooked slowly. Thus a poor cut roasts were referred to as pot roasts because they needed to be slow cooked in the pot. Tough meat may be tenderized if it is cooked slowly and in moisture. This meant that even the toughest meat could be made use of and enjoyed without waste. Pot roasts cook well in a slow cooker for many hours in more modern times and simmering in their own juices results in delicious and savory gravy. Gravy made from the roast is half of the meals appeal for many people.
  Author: Laurie Simpson - Date: April 11, 2003



• Gourmet Mailorder Steak And Seafood Is Something To Consider For Busy Cooks!
  Gourmet cooking is a favorite pastime and pleasure for many people. They enjoy the process of cooking but not always the shopping. Gourmet mailorder steak and seafood is usually a kit that contains all of the ingredients you need for a meal. The meat is even included if it is smoked and sealed meat or if it is canned. There are also many flash frozen meals to choose from. The idea is to be able to order a whole meal by mailorder and then produce it in your home. This can be a fun surprise when it arrives in your mail or it can be a regular monthly arrangement that you sign up for. Gourmet mailorder steak and seafood can be a convenient alternative to shopping.
  Author: Laurie Simpson - Date: June 30, 2005



• Sizzling Summer Grilling Recipes
  Enjoying the great outdoors is what summer is all about. A freshly squeezed lemonade in a frosty tall glass and taking a dip in a cool refreshing pool while watching hot sweaty bodies pass by.
  Author: Gary Solomon - Date: July 21, 2001