Sole - New Arte Bottle
Launched this autumn in Europe at the London Restaurant Show and in Asia at the Hospitality Asia Platinum Awards ceremony in Kuala Lumpur, the beautiful contemporary clear glass ARTE bottle has been very well received.
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Added on: Jan 3, 2008 in
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Other News in the News category |
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Claridge's to offers Comprehensive Water Menu
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These drinks don't come from a wine list - they are part of a collection of the world's finest bottled mineral water with the most expensive costing the equivalent of £50 a litre. Claridge's is launching a water list next month, with 30 brands from as far afield as the icebergs of Newfoundland, the volcanoes of New Zealand and the Nilgiris Mountains in India.
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America Recycles Day Encourages Greater Recycling of Bottled Water
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Polyethylene terephthalate (PET) beverage containers are among the most recycled packaged products in the U.S. In 2006, 1.272 billion pounds of PET bottles were collected, the highest PET container collection recorded and a nine percent increase over 2005, according to a recent report by the National Association for PET Container Resources (NAPCOR) and Association of Postconsumer Plastic Recyclers (APR).
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For most of us, it takes at least three hours to cook the Thanksgiving turkey. Not any more. A new breed of oven can cook a 14 pound turkey in under an hour.
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Beef Products Recalled: Full Listing
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Hallmark/Westland Meat Packing Co., a Chino, Calif., establishment, is voluntarily recalling approximately 143,383,823 pounds of raw and frozen beef products that FSIS has determined to be unfit for human food because the cattle did not receive complete and proper inspection. Through evidence obtained by FSIS, the establishment did not consistently contact the FSIS public health veterinarian in situations in which cattle became non-ambulatory after passing ante-mortem inspection, which is not compliant with FSIS regulations.
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Other News |
Bjorn Kock is general manager of Town Hall restaurant in San Francisco, a busy place even at lunch time. Enter a website where people who can't make a reservation last minute, can now sell that reservation.
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Top 10 Main Dish Recipes
What are you having for dinner tonight? The first thing you think about is the main dish: chicken, pork, beef, vegetarian. Once you have that figured out, everything...
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Interview with food writer Nancy Harmon Jenkins
Food writer Nancy Harmon Jenkins has established herself as one of the authoritative voices on Mediterranean cuisine. She has lived and traveled extensively within the region and divides her time between homes in Maine and Tuscany. We recently caught up with her to talk with her latest book Cucina del Sole.
KGI: In the intro to your book, you describe the essence of Southern Italian cuisine as the simplicity of “natural ingredients” made using “straightforward, uncomplicated techniques.” What are a few of the ingredients and flavors that define the region for you and what makes them different from their counterparts available elsewhere?
NHJ: The natural ingredients I'm thinking of are the products of Southern Italian fields and gardens, the vegetables and fruits especially, that have such extraordinary depths of flavor, quite unlike those available elsewhere in the world. I put this down primarily to geography--also climate to a certain extent. Mild rainy winters and hot dry summers seem to be ideal for vegetable gardening. But the volcanic geography of much of the south--I think especially of the areas around Etna in Sicily and Vesuvius in Campania, but also, lesser known, the Monte Vulture in Basilicata. In Campania they call the soil arapilla and it means specifically soil that evolves from volcanic ash. In some places it goes down as much as three meters and it is peculiarly rich in minerals. That to me is one source of the flavor of tomatoes from the slopes of Vesuvius or the great array of citrus from around Etna, not to mention the wine grapes from all three regions. Puglia's geography is not volcanic but it represents another advantage--a porous limestone karst that soaks up rainwater and acts as a giant sponge beneath the fields of Puglia, where a large portion of Europe's organic vegetables are raised. Obviously everywhere in the world there are unique combinations of geography and climate that lead to the production of certain vegetables, but I think there are few places where such high quality is so consistent around the year and across the board as it is in the south of Italy.
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Everyday Menus: No Cook Recipes
