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Off The Menu: PepsiCo opens ghost restaurant, Pep s Place

Off The Menu: PepsiCo opens ‘ghost’ restaurant, Pep’s Place Updated May 08, 5:08 AM; Posted May 06, 10:08 AM Facebook Share Wine and food pairings have long been a part of the dining experience, but now one major consumer goods company has decided to promote the unconventional idea of choosing the food you’ll eat so as to harmonize with the soft drink you’ve picked out. As part of a month-long promotion of its brands, beverage and snack food giant PepsiCo has created a “ghost” restaurant, Pep’s Place. Operating in conjunction with three major delivery services (Uber Eats, GrubHub, and DoorDash) and only available in selected markets, Pep’s Place, as PepsiCo’s press materials put it, “is where the cola comes first.”

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Bob Neal: The Countryman: Have your meat and eat it, too

Bob Neal: The Countryman: Have your meat and eat it, too We can eat as much beef as we want and help the environment at the same time. It s all about how we raise the beef. Read Article Bob Neal Most of us will never eat in a Michelin three-star restaurant. But almost all of us can appreciate how hard and long a chef must work to earn those three stars. So why would a chef risk the three stars earned from the world’s leading restaurant-rating organization? Beats me. But that’s just what Daniel Humm, chef at Eleven Madison Park in New York City, did Monday when he announced that his restaurant would stop serving meat and seafood. No more suckling pig, sea urchin or lavender-glazed duck. Milk and honey stay, though.

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The Best Way to Eat Food

The Best Way to Eat Food Gary Dyck, Blog Coordinator Livery Barn Restaurant managers Gil Drolet and Randy Berg working in the kitchen. With the advent of fast and easy food we have lost the art of preparing and eating food. What was meant to be restful and nourishing to our bodies and souls has become merely utilitarian. I recently sat down with Mennonite Heritage Village’s (MHV) new Food Services Manager Gil Drolet and Assistant Manager Randy Berg. During the interview it became clear that their love of cooking and arranging food for others came at a young age when their mothers increasingly engaged them in supper preparation. For Gil it started at age 8. Within a few years he could do the whole meal complete with roast and the trimmings by himself.

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Michelinská restaurace přešla na veganské menu Chce tak čelit klimatickým změnám

Michelinská restaurace přešla na veganské menu Chce tak čelit klimatickým změnám
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Eleven Madison Park s new menu is about more than sustainability — Quartz at Work

May 7, 2021 A clay vase cracked open to reveal its treasure: a smoky beet, roasted for 16 hours to accentuate its deep flavor. Amaranth seed and sweet peas. Fermented almond milk, alchemized into a new form of crème fraîche. These are among the creative offerings that will be featured on Eleven Madison Park’s newly meat-free $335 tasting menu when the New York City restaurant, shuttered during the pandemic, reopens on June 10. Owner and chief Daniel Humm’s surprising pivot from traditional gourmet stand-bys like roast duck and lobster to meditations on sweet peas has set the culinary world abuzz. Eleven Madison, which boasts three Michelin stars, isn’t the only fine-dining establishment to elevate vegetables to center stage. But its world-renowned status means the change is being hailed as a big win for those invested in a public shift toward more environmentally friendly eating habits.

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