The FSW Blog Network

Something exciting is brewing in Denver Colorado. Something that will draw thousands of people who are looking for a taste of what makes Colorado so cool! It’s time again for A Taste of Colorado at the Civic Center on Labor Day weekend!! Are you excited? I know I am! Are you ready? Do not worry my friends I have made this year easy for you to prepare for! On my other blog, Wine & Dine, you will be able to read about some of the restaurants and chefs that will be at A Taste of Colorado this year. You will get a sneak peek on what to expect and what foods will be served. I will also be giving you an inside look at the history and the glory that is A Taste of Colorado.

So head on over to Wine & Dine and click on A Taste of Colorado in the categories section on the right of your screen and lets get ready for this AWESOME event together!!

Some post that have already gone up:

It’s almost time for Taste of Colorado!!

Ling and Louie’s – A Love Story

The Broker Restaurant at A Taste of Colorado 2010

Experience It All at A Taste of Colorado – Interview with Patty Johnson, Marketing Director for A Taste of Colorado

Chef James Mazzio at A Taste of Colorado 2010 – Executive Chef of Olive Oil Restaurant and Pickles Deli

I will also be covering:

Assignments

Saj Maditeranian Grill

The History of A Fast Food Nation and The Semantics Involved

By Alexandra Bashkiroff

In order to discuss the history of fast food, it’s important to determine the definition of ‘fast food’ so there is no confusion. For some, fast food relates solely to drive-ins, but for others it is a broader term. Collins English Dictionary defines fast food as “food that requires little preparation before being served.” This particular definition would mean that the beginning of fast food began in 1867 when Charles Feltman, a German butcher, opened the first Coney Island hot dog stand in Brooklyn, New York Source.  In 1902, Horn & Hardart opened their first cafeteria in Philadelphia, “Automat”, and later more publicized in New York of 1912 Source. The eatery offered pre-prepared food behind a window pane and was a popular place to eat during the 1920s and 30s. This was when the term “take-out” became popular.

There seems to be a misconception about the first fast food chain and that may be due to the semantics of fast food. In 1919, Roy Allen and Frank Wright (A & W) set up a root beer stand that may be considered the first drive-in depending upon whether you believe the selling of beverages counts as fast food Source. If the selling of sole beverages does not count for you, then that would mean that White Castle was the first fast food restaurant in America. It cost only $700 for Billy Ingram to set up the first White Castle in Wichita, Kansas of 1921 Source. White Castle paved the way for a hamburger meat to be seen in a more positive light nationwide. Before White Castle, hamburgers were found at fairs, circuses and low quality carts that gave them the reputation for poor quality. In order to assist in changing the perception, White Castle set up their restaurants so that customers could view their food being prepared, all the while enforcing cleanliness. The fast food chain became popular in the American east and midwest, which is where many of the initial chain locations were built.

Harland Sanders, most famously known as Colonel Sanders and associated with KFC, had opened his first restaurant in 1930 called “Sanders Court & Café” that was not a fast food restaurant; however, after a fire, the restaurant was rebuilt and reopened in 1939, introducing the pressure cooker and faster service Source.

I’m sure you might have thought that McDonald’s was the first fast food chain, a common misconception. McDonald’s was the first to use the assembly line system, inspired by Henry Ford’s automobile production lines, which re-designed the inner workings of fast food chains thereafter. Another interesting fact is that when Dick and Mac McDonald opened their restaurant in 1940, it was initially McDonald’s Bar-B-Que restaurant which served a large menu and car hop service Source. It was only later when the owners realized that the most popular menu item were the hamburgers they sold, so they closed the restaurant and reopened it in 1948 with a new menu, new style of production, and new utensils (plastic and paper instead of glass tableware). During the same year, In-N-Out Burger was founded with a two-way speaker box at their drive-thru, which was considered quite unique Source. Soon after, Burger King, Wendy’s and other fast food chains were born.

The history of fast food is a conversation involving semantics, whether you believe fast food to be a meal or beverage that is sold quickly by a stand or restaurant, and whether it was the first assembly line, pressure cooker, or drive-thru. Whatever you choose to call fast food, it is evident that it has been in America for quite some time with various progressive adaptations along the way.

Alexandra Bashkiroff is a recent graduate of Rockhurst University in Kansas City MO with a degree in Communications. Having lived abroad for most of her school years, Alexandra has gained a deep appreciation for other cultures, foods, and art. Alexandra is pursuing a career as a writer.

Join me as we welcome our newest blogger, Daniel. Daniel is the young voice of Denver foodies you have been craving! In his blog, Kitsch-en, Daniel will explore the ever growing young professional urbanist foodie scene of downtown Denver. Here is what he say’s his blog is all bout:

Geared toward the professional pedestrian, the urbanist; a young community of sensational appetites and creative inspiration. Today on Denver’s city streets I see a vibrant, eclectic population of artists, designers, young professionals, activists, hipsters, clubbers, cyclists and social networking guru’s. These people require something special in their diet, not only are they more likely to eat out around the city, they’re more likely to spend less money on their plates, but expect a unique experience all the less.

I find myself among the Kitsch-en seekers, hounding down some satisfaction in the form of distinctive nom nom’s like sweet potato fries in the heart of Capitol Hill, or a ginger-infused almond milk chai and a vegan gingerbread cookie. I’m going to share the gems I find while scouring the metropolitan landscape, I’m going to capture the ambiance, speak on the service, and share my unique experiences with food, with you.

So if you believe you are one of the Kitsch-en seekers that Daniel writes about you should head on over to his blog Kitsch-en and see what is on the menu today!

Kitsch-en

Kitsch and chips for every niche

Daniel Durham

Bacon lover’s rejoice! The FSW Blog Network has just signed on a new blogger and to say she loves bacon is an understatement! Emily AKA The Bacon Babe is in the house and she will be sharing all things bacon on her blog:

The Bacon Babe

The Bacon Babe

Everything is better with bacon!

Have bacon stories you want The Bacon Babe to share on her blog? Make sure to check out her blog and leave her a comment. You can also follow her and send her story ideas on Twitter @TheBaconBabe.

The Man in the Black Apron: Jacques Pépin

By Alexandra Bashkiroff

Photo Credit: www.njn.net

“Cooking and food create a special togetherness. Family and food are essential to a good life,” according to Jacques Pépin, a world-renowned chef, author, instructor, and host of popular cooking programs on public television Source. Jacques Pépin  was born on December 18, 1935 in Bourg-en-Bresse, near Lyon, France. He began his cooking career working at his parents’ restaurant, Le Pelican, in rural France. At the age of thirteen, Pépin began his formal apprenticeship at the Grand Hotel de l’Europe and subsequently worked in Paris at the Plaza Athenee, training under the direction of Lucien Diat Source.

From 1956 to 1958, Pépin worked as a personal chef to three French heads of state, including Felix Gaillard, Pierre Pfimlin, and Charles de Gaulle Source. In 1959, Pépin moved across the pond to the United States and attended Columbia University. He received his B.A. in philosophy and M.A.  in French literature of the 18^th century Source. While studying at the university, Pépin also worked at New York’s world-renowned historic Le Pavilion restaurant. In 1960, John F. Kennedy invited Pépin to work as White House chef, but he declined the offer,  explaining that he preferred studying at Columbia  Source. Knowledge has always been an important component to cooking for Jacques Pépin, and the passion that he has for learning is inspiring. “There are always new things to be learned,” he once said in an interview with KQED, “Strangely, after all of these years, I still find new ways to cook a chicken! And I’m always hungry- I was born hungry.” Pépin’s hunger for food and knowledge led him to work for 10 years as director of research and new development for the Howard Johnson Company, where he was able to learn about mass production, marketing, food chemistry, and American food tastes Source.

Photo Credit: www.gourmet.com

Pépin has published more than 19 books. Two of his books, La Technique (1976) and La Methode (1979), were groundbreaking step-by-step books on French culinary techniques. His works led him to earn a place in the James Beard Foundation’s Cookbook Hall of Fame in 1996, an honour given to one author whose contributions substantially impacted the American kitchen Source. Aside from being a successful published author, Pépin has been featured in many public television cooking shows, including the twenty-two series with Julia Child called Julia and Jacques: Cooking at Home.

Pépin has delved in a diverse range of food related careers. Apart from the author of cookbooks and star of public broadcasting, Pépin is a quarterly column writer for Food & Wine Magazine, founder of the American Institute of Wine and Food, a regular participant in culinary festivals and fund-raising events worldwide, a guest on commercial TV programs, a Dean of Special Programs at The French Culinary Institute of Wine and Food, an adjunct faculty member at Boston University, a restaurant consultant, a member of the International Association of Culinary Professionals, a trustee of The James Beard Foundation, and formerly a writer for The New York Times Source. Clearly, Pépin has truly experienced the culinary genre to the fullest extent and continues to do so. He stands as the model for every chef to reach in achievements, and especially, in passion for the culinary arts as he continues to learn each day new ways to cook. Jacques Pépin has been given two of the French government’s highest honours; he is the Chevalier de l’Ordre des Arts et des Lettres (1997), and a Chevalier de l’Ordre du Merite Agricole (1992) Source.

Pépin believes the basic tools any cook should have in their kitchen is a good pot, a good knife, a good cutting board, and a good pair of hands. He also stresses that it’s important to make the meal simple and going to the market for fresh ingredients is essential. In Pépin’s master classes, he stresses the basic points, such as why one dish requires a thicker sauce than another one does; why certain greens require more assertive salad dressings; how to use leftover materials in order to create fresh new ideas, and how to move around the kitchen with minimal backtracking and wasted energy. The man in the black apron is one of passion, wisdom, and knowledge, he is Jacques Pépin.

Alexandra Bashkiroff is a recent graduate of Rockhurst University in Kansas City MO with a degree in Communications. Having lived abroad for most of her school years, Alexandra has gained a deep appreciation for other cultures, foods, and art. Alexandra is pursuing a career as a writer.

Foodservicewarehouse.com is currently having a Facebook contest on our fan page! Go to our fan page and share a link of your favorite thing from the foodservicewarehouse.com website and you will be entered in a drawing to win one of my favorite things! There will be 4 winners total. Hurry because this contest only goes until the end of August 2010!!

Click the image to play:

Last week it was cookies, today it’s all about the cupcake. Think cupcakes are boring? Think again! These weird cupcake accessories and gadgets will take you from plain to fun in the amount of time it takes to bake a cupcake!

Brainiac

Knock ‘em dead with these four stylish silicone skulls. Nomskulls are ready to fill with your favorite grey batter and bake into perfect cupcake craniums. One bite and you’ll be head over heels, because there’s no doubt about it — this skull bone’s connected to the YUM bone! We’ve packed four silicone skull molds – By FRED

Yumbots

YumBots are happy to serve mankind. Just fill their cubic heads with cake batter and set your oven to “stun.” In a few nanomoments you’ll have an entire squad of scifi cupcakes. Made of high-tech silicone and built to last, each ‘Bot has a rotating head for extra android action. Four ‘Bots in four assorted colors. Klaatu barada nikto! – By FRED

Cub-cakes

Teddy Bears are great for cuddling with, gummy bears are great for a light snack, and now you can enjoy a cub-cake for dessert with the help from these cool teddy bear cupcake molds. Little bear cubs in cupcake form! What can be a better treat for a teddy bear picnic in August?!

And just for fun: Some people REALLY like cupcakes so they get cupcake tattoos!

(From: All Things Cupcake)

In a first, wheat-bread sales surpass white
For the first time, dollar sales of whole-wheat bread are higher than dollar sales of white bread. According to Nielsen, sales of whole-wheat bread increased 0.6% in the 52 weeks ending July 10 to $2.6 billion, while white-bread sales declined 7% in the same time period to $2.5 billion. Chicago Tribune (8/1)

CDC warns of rising obesity rates in the U.S.
The number of U.S. states with at least a 30% obesity rate increased from three in 2007 to nine in 2009, with Mississippi having the highest rate at 34.4%, according to the CDC. The rates could be higher considering that the figures are based on telephone surveys rather than actual measurements of body mass index, the CDC said. “We need intensive, comprehensive and ongoing efforts to address obesity,” CDC Director Thomas Frieden said. The Wall Street Journal (8/4) , The New York Times (free registration) (8/3)

Restaurant guests seek assurances on seafood
A growing number of customers are asking questions about the origins and safety of seafood in the wake of the Gulf oil spill, The Associated Press reports. Restaurants are handling the issue in different ways, from educating servers on how to handle the questions to playing up the fact that the seafood comes from a source outside the Gulf of Mexico. At the River Oyster Bar in Miami, a new menu shows exactly where the oysters are coming from, said chef/owner David Bracha. The Providence Journal (R.I.)/The Associated Press (free registration) (8/4)

Starbucks’ Via saw “instant” success
Sales of Starbucks’ instant-coffee offering called Via hit the $100 million mark less than a year after the product’s high-profile launch. The company’s customer surveys show about 40% of Via buyers are drinking the instant coffee in addition to the beverages they normally consume, indicating that the company isn’t cannibalizing sales of its brewed coffees. SeattlePI.com/The Big Blog (8/3)

Foodies fight back when menus get too trendy
Culinary fans may have finally had enough of some of the food world’s more outrageous trends, writes Huffington Post blogger Matthew Jacob. Food bloggers and restaurant critics increasingly are taking issue when trends go too far, resulting in everything from caramelized onion ice cream to the sudden plethora of pomegranate. The Huffington Post (8/2)

Study: Low-carb diet beats low-fat for heart health
A two-year study found that average weight loss was the same for a low-carbohydrate diet and low-fat diet and that both improved cholesterol levels. However, the low-carb diet improved levels of “good” cholesterol nearly twice as much as the low-fat diet. The Seattle Times/The Associated Press (8/2)

As the great debate over plastic containers and bulging landfills rages on, a new product has slipped into the marketplace: Bioplastics.

Made from renewable, raw materials, including corn, wheat, potatoes, beets and a variety of other plants, bioplastics have been on the drawing board since the mid-1980s. They are often referred to as PLAs, or polylactic acid, because this is what the plant matter is ultimately converted into. They are available in the form of containers, dishes, utensils and “plastic” bags.

The Advantages of Bioplastics

• Producing bioplastics uses 65% less energy than it takes to produce petroleum-based plastics, making bioplastics the energy-efficient choice, hands down.
• Bioplastics generate 68% fewer greenhouse gases than fossil-fuel-based plastics. Clearly, they are better for the environment.
• Manufacturing petroleum-based plastics uses approximately 200,000 barrels of oil per day. Switching to bioplastics means being less dependent on foreign oil.
• As they degrade, bioplastics will remain non-toxic and will not leach dangerous chemicals into the soil. This means they are safer.
• The process of making bioplastics has finally become cost effective.
• Bioplastics can be recycled and this is always good news. In fact, certain grassroots recycling organizations are very excited by the prospect of bioplastics.

The Disadvantages

Despite the fact that bioplastics are a great improvement over fossil-based fuels, they are not yet the perfect solution. Here’s why:

• Most recycling centers are not set up to handle large amounts of PLA. Presently, PLA products cannot be recycled in conjunction with petroleum-based products, which means sorting is critical.
• Bioplastics are “compostable,” but only under specific conditions. To biodegrade within 90 days, as described, the products have to reach 140° F for 10 consecutive days. This requires a special facility, which few consumers have access to. If your PLA products end up at the landfill, they will not degrade any faster than a petroleum-based product.
• Planting corn for non-food uses is problematic for a number of reasons. Most corn planted for industrial uses is genetically modified, raising the question of the potential contamination of conventional crops. Soil erosion is another problem.
• Plant-based bioplastics have a low melting point. This means that if you leave a corn-based take-away container in your car on a warm day, when you return you might find that it has melted into a small puddle.

READ THE REST OF THIS ARTICLE HERE

Here at the offices of Foodservicewarehouse.com we have what is called cookie Friday. Started by one of our Marketing team members, someone (from Marketing no doubt) will bring in cookies every Friday to treat the rest of the staff. The guy who started this is a master at cookie making and you can read his blog HERE.

Today I decided to bring in some peanut butter and honey cookies. A recipe that my dad gave me. All this cookie making and baking got me thinking about a theme for Friday Gadgets: cookie cutters. But not just any cookie cutters will do. In order to make the list for Friday Gadgets you have to be one cool cookie cutter!!

Here are some groovy cutters I found online that I think you will agree are pretty cool:

Ninja Bread Men

Living on the edge brings on a whole new meaning when you are baking with Ninjas! These stealthy little guys will chop and kick their way to your stomach!

Already Been Chewed

Upset that someone took a bite into your cookie and then left it there! Then think about how the ginger bread men feel!

Twinkie Bake Set

Okay it’s not a cookie, but a Twinkie still needs to be baked and it is considered a dessert! For those of you who prefer your Twinkies fresh instead of 10 years old, then this set is for you!

Enjoy your cookie Friday! I know we will!