Ask a Chef: 10 Questions for Chef Tim Haze

Name: Chef Tim Haze Position/Title: Executive Chef, CEC, CWP Restaurant: White Bear Yacht Club Years in the industry:  25 years 1. When did you fall in love with cooking? My mother has a picture of me on a step stool at the stove making an omelet when I was 3 years old.  I guess cooking has just always been in there. 2. Tell me a little about how you got into the food and beverage industry? After working in fast ...

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The Egg Recall of 2010

Posted on October 13, 2010
Egg Recall

The big question for egg consumers and producers alike is what can be done to prevent this from happening again? Here are some of the suggestions on the table.

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Recession Planning: McDonald’s Dollar Menus!

Posted on October 11, 2010
dollar menu

Should you still be recession planning? Or, should you be planning a recession-proof business model? According to the guys who tell us what’s actually going on with the economy these days, the recession is over, and has been over since last year. While that may be true, it’s still hard to believe it when restaurants and other businesses are struggling to get customers in the seats, or worse, closing the doors altogether. Still, some businesses and business models are experiencing just the opposite—that is, they have actually seen improved sales this year. McDonald’s is one such fast-food chain that is showing gains through it's clever recession planning. Its sales rose in August, 4.6 percent in the U.S. This beats the figure from the previous year, which was only 2.2 percent. Sales also rose slightly in Europe. And globally, sales were up 4.9 percent in August.

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Our Top Five Products for Serving Pho


If you have gone out for Asian food lately, chances are you’ve heard of Pho (pronounced “fuh”), the Vietnamese sensation that is hitting the lunch and dinner scene like a bowl of fresh steamy broth, noodles and meat topped with fresh veggies and herbs. Well, that’s exactly what it is. With at least two dozen Vietnamese or pho restaurants in the greater Denver area, and pho being added to the menu of Asian Fusion restaurants around the country every day, Pho is gaining awareness by the minute.

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Attack of the Genetically Engineered Salmon

Posted on October 6, 2010

Back in 2004, there was a cheesy, straight-to-DVD horror movie made called Frankenfish. The name and genre pretty much explain the whole plot: a genetic experiment goes awry and a bunch of fish/snake mutants run amok. Today, the term Frankenfish is being used by media outlets as an easy way to stir up public debate against genetically engineered salmon that may soon find its way into our food supply.

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