Article: “More chefs in the kitchen: Restaurants explore ways to allow diners a firsthand look at food preparation” (Aug.2006)


“He watches The Food Network religiously, cooks dinner for himself and his wife, Janet, at least four times a week, and said he’s more than comfortable working in the kitchen, even when it isn’t his own. He also has worked with local chefs at area restaurants more than a dozen times.

So it’s no surprise that he leapt at the chance to be among the first to participate in a “Chef for a Day” program at The Seelbach Hilton Hotel’s Oakroom restaurant when the program was launched a couple of years ago.

“To be shoulder to shoulder with a group of professional people and keeping up with them doing exactly what they were doing and to feel a part of that — that was amazing,” Frick said…”

source: “More chefs in the kitchen: Restaurants explore ways to allow diners a firsthand look at food preparation” by Shannon Leonard-Boone (Business First of Louisville, Aug.11,2006)


Article: “Check, Please!”: Reality TV that believes a viewer’s heart is in his stomach” (Aug.2006)


It’s a television show that has attracted entries from 20,000 people who want to appear on the air. And it’s not “American Idol.”

It’s “Check, Please!” on which a mix of three everyday diners — instead of food critics — each get to pick their favorite restaurant and wax rhapsodic, then bicker about them.

Creator and executive producer David Manilow calls it “Zagats meets Siskel and Ebert” and he hopes that it inspires viewers to leave their comfort zones and try new restaurants or cuisines…”

source: “Check, Please!”: Reality TV that believes a viewer’s heart is in his stomach” by Tara Burghart (Associated Press, Aug.2,2006)

related link:
“Check, Please!” web site

Web Site: Foodie Headquarters


“Like Food? Like Wine? Like People who like Food & Wine? Then you’ve come to the right place. With hundreds of user supported recipes, wine reviews, and events, our site’s chock full of information all Foodies love to have at their fingertips.”


You can find local wine tastings, dinner events, and cooking classes.

related link:

Article: “Google’s gourmet giveaways dispel no-free-lunch axiom” (Jul.2006)


“In the category of large-scale, single-site foodservice enterprises at business and industry venues, Google’s extravagant employee dining program arguably is second to none.

In terms of subsidized cost per meal and the breadth of its chef-driven menus, Google’s dining operation appears to surpass even the most generous of corporate kitchens, except perhaps for some exclusive executive dining rooms.

The company’s culinary offerings stand out even in comparison to other Silicon Valley firms famous for lavishing perks on employees…”

source: “Google’s gourmet giveaways dispel no-free-lunch axiom” by John Anderson (Nation’s Restaurant News, Jul.31,2006) [free registration req.]

Article: “Turning your table into the chef’s table” (Jul.2006)


“Table-side flourishes — think bananas Foster set aflame by a tuxedoed waiter — are en vogue again, but minus the fussiness. While some Chicago restaurants are breathing new life into classic dishes, others are applying the old-school European concept to a range of cuisines.

At the trendiest Mexican restaurants, and even some non-Mexican ones, guacamole mashed table-side has become something to boast about…”

source: “Turning your table into the chef’s table” by Janet Rausa Fuller (Chicago Sun-Times, Jul.31,2006)

Article: “Look through restaurant haze for health menu” (Jul.2006)


“Don’t think that the plan to make Chicago restaurants smoke-free by 2008 will automatically turn restaurants into temples of health.

We know about cigarette smoke’s link to cancer. Yet the most recent statistics from the national Centers for Disease Control and Prevention show that heart disease is the leading cause of death in the United States–more than all cancers combined–and diet often is to blame.

You might even think you’re eating right when you’re eating out, but very likely not. Ald. Edward Burke recognized that, though his proposal to ban artery-clogging trans fats in Chicago restaurants was greeted with a chorus of groans.

So what can you do?”

source: “Look through restaurant haze for health menu” by Susan Kutchin Pallant (Chicago Tribune, Jul.23,2006)

Resource: Forums, Discussions, and Boards for Restaurant-Goers


Popular Forums, Discussions, and Boards for Restaurant-Goers


related link:
A Review of Some Restaurant Discussion Sites [Bay Area Bites]