Joe Ferri's Blog – November 2008 Archive (6)

Jerez-Xeres-Sherry

Simply known as "Sherry" in English, this Spanish grape spirit enjoys a tradition that dates to Roman times. Produced near the Rock of Gibraltar, in chalky soils, influenced by both the Atlantic and Mediterranean, Jerez is made from Palomino Fino grapes.



The process of making Jerez (Sherry) is distinguished from other wines only after the fermentation process. A naturally occurring yeast film "flor" is allowed to grow on the wine's surface. This keeps the young wine from oxidizing… Continue

Added by Joe Ferri on November 21, 2008 at 8:08pm — No Comments

Bitters

Made from cassia, angostura bark, orange peel, quinine and a host of other herbs, bitters have been a part of our beverage heritage since at least 1824. Originally known for their medicinal properties, they are now commonly used as flavorings for cocktails, as well as both aperitifs and digestifs. Their newfound notoriety (due to the current popularity of exotic mixed drinks) has led to mixologists creating ever newer concoctions. Even collectors of vintage bitters bottles have emerged. Rare… Continue

Added by Joe Ferri on November 21, 2008 at 8:05pm — No Comments

Raw Food

A culinary movement ,of sorts, has been gathering momentum among foodies - the Raw Food lifestyle. Primarily associated with Veganism, raw foods can also include both meat and dairy products in its broader sense. Sprouted and fermented foods are preferred to those thermally treated to 115 degrees F.



Most of us are quite familiar with salads, carpaccio, sashimi, and raw milk cheeses. Other choices for the raw foodist include chocolate products, dehydrated veggies, honey, fruits and… Continue

Added by Joe Ferri on November 21, 2008 at 8:04pm — 4 Comments

Power to the People

An unexpected "winter" storm caught me off-guard last week, knocking out power at home for 57 hours. It was a humbling experience. Being one that relies heavily upon modern conveniences, it was a slap of reality when I could no longer surf the net, watch the tube, or even get a cold one from the fridge.



This got me to thinking about the green initiatives that have come to dominate our thoughts in the equipment industry. Conservation is not an option. It is a mandate. Of the $10… Continue

Added by Joe Ferri on November 21, 2008 at 8:02pm — No Comments

Goat, the Other Red Meat

A lot of attention has recently been paid to the alternatives to beef: bison, lamb, boar, horsemeat, and goat. With the rising popularity of Caribbean cuisine, it is only natural that we should be taking notice of goat. Thought to be the oldest domesticated animal besides dogs and sheep, goat now ranks as one of the top sources of animal protein in the Middle East and Africa. Goat kids, being less fatty than adults, are typically slaughtered under a year old. Males yield a lower fat meat, and… Continue

Added by Joe Ferri on November 21, 2008 at 8:00pm — No Comments

Spanish Wines

Most of us know Sherry and Rioja, some of us have even heard of the Duero Valley, but who amongst us is familiar with Aire'n? This, the most widely planted grape in the world, is only planted in a million acres in the center of Spain, the world's third largest wine producing country. From Albarino, Tempranillo, Moristel, Prieto Picudo, and even Sauvignon, Spain grows and vints a huge variety of varietals most of which are native only to the Iberian Peninsula.



After centuries of… Continue

Added by Joe Ferri on November 21, 2008 at 7:56pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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