FSR magazine

Chicago Chef Mixes Caesar and Kale

kirsten — Fri, 24 May 2013 14:07:52 +0000

With spring pouring fresh local produce into Chicago markets, chefs are clamoring for interesting and new salad ideas. In creating the spring menu for Great Street restaurant, executive chef James Samson plans to roll out a Kale Caesar Salad that uses luscious local produce to put a new twist on the classic favorite.

New Chef to Launch Kimball’s Kitchen

kirsten — Fri, 24 May 2013 14:06:33 +0000

Sanderling Resort, the AAA four-diamond property that re-opened May 1 in the Outer Banks, North Carolina, welcomes new Chef de Cuisine John Lawrence to helm Kimball's Kitchen, the resort's award-winning dining establishment previously known as Left Bank. Open this month, in conjunction with the debut of Sanderling’s multi-million dollar redesign, Kimball’s Kitchen channels a classic American steakhouse with strong coastal influences.

Chicago Restaurant Pastry Competition Accepting Submissions from International Chefs

kirsten — Fri, 24 May 2013 14:04:40 +0000

The Emmy Award winner and James Beard Media Award nominee Chicago Restaurant Pastry Competition is accepting pastry chef submissions for 2014, Season Three of the competition, which is themed International Chefs.

The 2014 challenge is open to any professional pastry chef working in a restaurant anywhere around the world. However, the chef must be available to be in Chicago to compete in September.

Buffalo Wild Wings Opens in Sault Saint Marie, Michigan

kirsten — Fri, 24 May 2013 14:02:52 +0000

Diversified Restaurant Holdings Inc. the creator, developer, and operator of full-service, ultra-casual restaurant and bar Bagger Dave's Legendary Burger Tavern and one of the largest franchisees for Buffalo Wild Wings has opened its latest Buffalo Wild Wings, in Sault Saint Marie, Michigan, at the Cascade Crossing Shopping Center.

NRA Predicts Restaurants Will Add 448,000 Summer Jobs

kirsten — Fri, 24 May 2013 13:57:45 +0000

Restaurants are expected to add 448,000 jobs this summer season, a 4.5 percent increase over the March 2013 employment level, according to National Restaurant Association (NRA) projections. The projected gain represents an improvement over the 2012 summer season.

Specialty Meats: Exotic Entrées