Meat Picks | 1.10.14

Dining Awards

TribAwardsThe Chicago Tribune 2014 Dining Awards were announced earlier this week. Gleaned from the experience of “1,000 meals consumed”, throughout the Chicagoland area, this marks the “4th Annual” list produced by Trib writers, Phil Vittel, Kevin Pang and Josh Noel.

Chef of the Year was awarded to Curtis Duffy, “who made 2013 the year of Grace”. Other Chefs and Restaurants named who left “the most indelible impressions” over the last year are:

Restaurateur, Jason Chan, Christine Cikowski and Josh Kulp – Chefs/Owners, Honey Butter Fried Chicken, Abraham Conlon and Adrienne Lo – Owners, Fat Rice, Carlos Gaytan – Chef/owner, Mexique, Thomas Lents – Executive chef, Sixteen, Paul McGee – Partner in Three Dots and a Dash and Bub City,  Amy Morton – Owner, Found Kitchen and Social House,  Carrie and Michael Nahabedian – Owners, Brindille and Naha, Erick Williams – Executive chef, mk and County Barbeque and James Spillane – Owner, Armitage Pizzeria. See pictures and full reviews here.

Restaurant Forecast

marketshare2014logospromoNRN reports the “fast-casual segment will continue to be the disruptive force it has been for years to both quick service and casual dining,” in 2014. A recent survey of the market, provides conditions are deemed, “favorable for opportunistic brands in categories awash with independent concepts, such as pizza, coffee and tea, doughnuts, and bakery sandwiches…”. Expectations for stealing market share in these areas are qualified as positive.

Ways to Trim the Fat

Who isn’t looking for new ways to be fiscally responsible this year? Chefs often use small box and portion control programs to help reduce costs and manage their cash flow. One option that’s often overlooked 190A tenderloin optionsare steak-ready primal cuts.

When you buy steak-ready primal cuts, you can get the benefits of paying a lower price per pound compared to portion control steaks and chops, without the hidden food costs from waste generated working with whole primal cuts. Read more on our blog: How to Slim Down Your Food Costs in the New Year.

It’s Baa-aack

2014RestaurantWeekRestaurant Week grows to a full two weeks this year, up from 10 days last year. (Hashtag: CRW.) 286 restaurants served over 513,000 diners at last year’s event which produced $26.9 million in spending. The First Bites Bash will once again kick off the 14 day event, on Thursday, January 23rd at Union Station, hosted by Executive Chef, Paul Kahan.

Find the current list of participating restaurants at ChooseChicago.com and buy tickets to the charity driven First Bites Bash at Eventbrite.

P.S.

In case you missed it – here’s the first “official day” listing of the year. Our favorite is this Sunday: Fruitcake Toss Day. January 12th is also Marzipan Day. Is it just our imagination, or is that redundant?

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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