Archive for March, 2009

I will gladly pay you on Tuesday for a hamburger today…

Tuesday, March 24th, 2009

Vegetarian Soy Burger

Hamburgers are a darling of the culinary world lately. Why? Well, why not? They’re delicious, cheap, and well, delicious! Besides, who doesn’t like a good burger?

Everyone has a favorite – whether you like yours like Jimmy Buffet, with lettuce and tomato, or a bit more on the wild side. Personally, I like to judge an establishment on their turkey burgers. On average, turkey burgers are sadly tasteless and drab, served merely as a low-fat substitute, rather than a featured dish. But with just a little love, they can be transformed into an amazing menu option.

Recently, our culinary lab put to the test the burger that Oprah has dubbed the “best turkey burger in the world!” The Mar-a-Lago Turkey Burger, served at Donald Trump’s private Palm Beach club, combines fruit and spice into a mouthful of flavor you’d never expect from plain ol’ turkey. Oprah definitely knows what she’s talking about!

And sure, we’ll admit this recipe calls for a bit more love than your typical beef patty, but it is well worth the effort. Plus, with a growing trend in fruitful additions to the burger menu, this is one you’ll want to try sooner than later.

Plan it, and they will come!

Tuesday, March 10th, 2009

2009 Innovation Roadshow - Hyatt Regency, Penns Landing, Philadelphia, PA

I had the wonderful opportunity on Monday to spend the day with my fellow Roadshow Committee members at the Hyatt Regency in Philadelphia, where this year’s Innovation Roadshow will be held.

It’s amazing, with all of the hard work and late nights (and pizza!) involved in planning this show, I still get excited during the process.

We’re changing things up a bit this year. The most obvious for past attendees will be the location. Also, we’ve moved the show a little later in the month to Wednesday, October 21st.

There could be some changes to the show itself, but it’s still just a little too early to give away all of our secrets! (Check back between now and then for updates!)

We know that travel budgets are tighter than ever this year, so we want to make sure that you’ve got this important date on your calendar.

 

David Michael 2009 Innovation Roadshow

Wednesday, October 21, 2009

Pre-Show Dinner on Tuesday, October 20th

Hyatt Regency Penn’s Landing, Philadelphia

 

Want to know more about the Innovation Roadshow? Click here.

I hope to see you there!

How many books would a cookbook cook, if a cookbook could cook books.

Friday, March 6th, 2009

I’m a gal that loves my cookbooks. And I have more than a few, covering subjects from chicken to gelato, and chefs from Rachel Ray to Jamie Oliver.

And I’m not alone. Over the past 10 years, cookbook sales have doubled, driven by Food Network faves Paula Deen and Rachel Ray. And these days, those books that focus on comfort foods are topping shoppers’ lists.

So when I spotted this article from Restaurants & Institutions this week that announced some of spring’s newest releases, I was interested to see which were hitting trends in consumer behavior.

‘wichcraft: Craft a Sandwich into a Meal-and a Meal into a Sandwich (Clarkson Potter, March), by Tom Colicchio

I don’t know about you guys, but sandwiches have become a weekly cost-savings dinner in our household. Chicken salad and grilled cheese are getting a little old though – time for some new ideas!

Laguna Beach Farmer's Market
Creative Commons License photo credit: Island Life

Eating Well in Season: The Farmers’ Market Cookbook (Countryman Press, April), by Jessie Price and the editors of Eating Well

If you have not yet heard the term “locavore,” listen up. Consumers are increasingly concerned about the impact their choices are making on the environment. Not to mention the fact that locally grown produce can often be cheaper, and help support a farmer in your area. As a volunteer at my local farmers’ market, I can tell you that this movement is growing.

Jam It, Pickle It, Cure It: And Other Cooking Projects (Ten Speed Press, June), by Karen Solomon

Sales of basic ingredients are on the rise, as consumers cuts costs by spending a little extra time cooking from scratch.

 

Well, that’s just a few of the new offerings. Other topics include timely ethnic – Asian barbecue and Indian cuisine – which help consumers recreate that restaurant experience at home; recreating classic recipes; and molecular gastronomy.

Are you a fellow cookbook collector? Do you use them regularly? What’s your favorite or most used? I’d love to hear from you! (My personal favorite is the Magnolia Bakery Cookbook - best chocolate buttercream ever!)

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

Copyright © 2014 David Michael & Co. All Rights Reserved.
Website Design & Internet Marketing by IQnection Internet Services, Inc.