Kathryn Sahr's Blog (9)

Finding Locally Grown Foods

Recently it seems like everyone, especially in Boulder, is on an organic and locally grown food kick. People are straying away from the major grocery stores and going for foods that are grown a little closer to home. It may seem silly or be more expensive, but there are actually many reasons why buying from local stores or farmers markets is the way to go.

1.    It’s a fact. Locally grown food tastes better. That’s because what you’re buying has been harvested within just the past couple…

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Added by Kathryn Sahr on March 5, 2012 at 9:40am — No Comments

Craft Cocktails are the Latest Trend

For generations Americans have had a fairly straightforward approach to cocktails – gin and tonic, highball, rum and coke – without ever giving a second thought to the possibilities a true bartender genius is capable of. Back in the 1800s and early 1900s, specialty cocktails were commonplace, featuring interesting flavor pairings and even more interesting names.



Those days are starting to come back as the craft cocktail movement gains momentum in big cities including New York and…

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Added by Kathryn Sahr on February 22, 2012 at 11:55am — 2 Comments

Save Your Non-Stick Pans

Non-stick pans are a gift that we all have been taking for granted. We all, myself included, have slowly been ruining our beloved non-stick pans. Yes, they are useful for almost everything, but it turns out, they aren’t as durable as you might think. Avoid the following and extend the life of your non-stick items!

1.    Let’s start with the heat you typically use with your pots and pans. Now I always thought that non-stick pans were the toughest of them all. This is not true. As it turns…

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Added by Kathryn Sahr on February 1, 2012 at 1:01pm — No Comments

What Every College Kitchen Needs

    As a soon to be college grad, I feel that I should pass my extensive knowledge about college kitchens and cooking onto all the incoming and future students. Let me preface this article by say that all college kitchens are small. Once again, ALL COLLEGE KITCHENS ARE SMALL. Do not think big and extravagant. Just because you are out of the dorms and have a kitchen does not mean that you should cram it full of gadgets or multiples of anything. You won’t have any space for the important…

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Added by Kathryn Sahr on January 27, 2012 at 11:53am — 2 Comments

Strange and Delectable Food Combos!

Hands down the most common answer to “What is your favorite strange but delicious food combination” was potato chips on sandwiches. I wasn’t entirely surprised but in my experience, the chips break up into tiny daggers and stab the roof of my mouth (not enjoyable). I suppose this wouldn’t be my personal choice, but the crowd has spoken.



    A traditional dessert, apple pie, wouldn’t be complete without a slice of cheddar cheese. This is the original strange and delicious food…

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Added by Kathryn Sahr on January 23, 2012 at 1:00pm — 2 Comments

Cut Bad Habits: Use the Right Knife

It has taken centuries to perfect each and every type of knife used in today’s kitchens. Each knife has its own, unique and individual function and it is important to use it for what it was intended. Many people assume that “a knife is a knife”. This is not true. A beautiful loaf of bread or the perfect filet of meat can be ruined with one slice from the wrong knife. Just to make sure everything is clear; here is an explanation of what each knife is made for.

 

The first, and…

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Added by Kathryn Sahr on December 16, 2011 at 12:39pm — No Comments

Bartending: Do it Right. Do it at Home.

Everyone agrees that going out to a bar makes for a fun Saturday night but the price of alcoholic drinks at most bars and restaurants are outrageous. Why go out and spend all of your hard earned money when you can create a high quality bar at home? Save money without skimping on the fun! Create a professional bar right at home and impress all your friends and family. Here are a few things that will help you achieve your goal of making the best at- home bar.

 

(1)   First things…

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Added by Kathryn Sahr on December 16, 2011 at 12:39pm — No Comments

Cocktail Glasses Explained

When at the bars, it is not uncommon to see multiple kinds of glasses sitting behind the bar. It seems to me that most of those glasses aren’t used very often, but then again, I have a habit of ordering the same drink every time. If you are confused or curious like me, here is an explanation of what each glass is used for.

    

The first and most commonly used cocktail glasses are the highball and lowball. The lowball is generally used for “single” shot mixed drinks or for…

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Added by Kathryn Sahr on December 15, 2011 at 11:19am — 14 Comments

How To Speed Up Your Cooking Time

As the world becomes more and more fast-paced people are now trying to shave time where ever they can! That way of thinking doesn’t stop in the kitchen either. If you’re in a pinch and need to speed up your preparation time before rushing off to your next engagement, I recommend investing in a few simple tools that can drastically cut down your cooking time.



    Let’s talk about slicing and chopping first. This is a tedious process and eats away at your valuable time and if…

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Added by Kathryn Sahr on December 15, 2011 at 11:00am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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