| Fast Food Chains Pull Calorie Data
New York diners curious to know how many calories are packed into the hamburger they just bought from White Castle or Wendy's are out of luck. The two popular fast food restaurant chains pulled posters listing calorie counts for menu items from the walls of their New York City restaurants and thus will avoid having to comply with a new mandate approved by the Board of Health that will affect thousands of New York restaurants. The rule, which goes into effect July 1, will require about 10% of city restaurants to post calorie counts beside food items listed on their menus. The measure affects mostly chain and fast food restaurants, but only those providing calorie information to customers on or after March 1. By removing any calorie information from their New York City restaurants before the legislative deadline, Wendy's and White Castle won't be held to the same standard as other fast food restaurants in the city.
Keeping the food and drink moving
In the restaurant business, timing is everything. Things can go sour for patrons if they aren't seated quickly enough, or if the staff are slow to deliver food and drinks. Timeliness is equally critical when it comes to restaurants' take-out operations. For BigHoller, that means network bottlenecks can't be tolerated. BigHoller, based in New Jersey, operates an online food order service for more than 1000 restaurants in North and South America. The company hosts a Web site for each of its clients where patrons can place food orders. BigHoller also can integrate its ordering service into a restaurant's existing Web site. As online orders are placed, BigHoller routes them to the restaurants, which can opt to receive their customers' orders via fax, e-mail or integration with their point-of-sale systems.
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Reds and whites make beautiful spring duets
Here comes a fresh batch for spring: those duelling duos, one wine in each official colour of Canada, from the same house or label. All it took was an easy browse along the shelves—and a couple of trips to a VQA store—to come up with this latest dozen. Cellier de Marrenon Côtes du Luberon wines arrived in a Chardonnay and a Merlot model, the white from 2005, the red a vintage earlier. Both are priced below the magic 10-spot, barely, at $9.99. The red is the hit; the Chardonnay is fairly short and light, and there are better Chardonnays out there (though not many at this price point). But unscrew the Merlot and stick your nose in: full and fresh and round, surely one of the best of the French newcomers this year. And it's the price that really makes it happen. Move up a dollar for the Baron Philippe de Rothschild Mapu from Chile, and it's the reverse: the Chardonnay/Sauvignon Blanc blend ($10.45) is the easy winner here, clean and fresh, with a touch of herbs and flowers for the nose and the palate.
At Boqueria, Weird Tapas, $32 Sangria Pitchers: Alan Richman
Boqueria, a tapas bar and restaurant in the Flatiron District of Manhattan, isn't perfect. And I figured the food would get worse on subsequent visits, once I got around to ordering the weird, worrisome fishy things that are a mandatory aspect of the tapas experience. Of the 10 dishes we'd tried, the Serrano ham slivers on tomato-topped flattened baguette slices were dry and boring. (Serrano ham in New York is almost always dreary.) The soft, cumin-soaked lamb skewers -- they're called ``pintxos'' -- tasted like Indian food. And the meat of the suckling pig was overly chewy, even if the crunchy skin was a paradigm of porkiness. The other seven dishes were undeniably impeccable: seared foie gras, meltingly rich, with caramelized apples, atop toast; sea trout belly, sashimi-like, with sliced caperberries; truffled lentils with a poached egg, more intense than the suckling pig; blistered peppers as irresistible as salted peanuts; sobrasada, a soft sausage reminiscent of French rillette; fried dough almost as good as what I've eaten in Mexico City, although here a dessert and there a breakfast; and the most intense of custards, made with egg yolks and showered with a melon ice.
Rivera's Healthy Compromise
The City's Department of Health was set to enact harsh new rules on City fast-food eateries in regards to how those restaurants display their nutrition information, forcing those establishments to display the calorie counts of food on menu boards in a similar size font as the menu item itself. City Council Majority Leader Joel Rivera stepped in and offered a compromise, proposing a bill that would instead allow fast-food eateries to display that info in a number of different ways based on their own logistics, such as handouts or information kiosks, rather than the menu-board option the Department of Health proposed. For his work, national fast-food leaders are raising their milkshakes in a toast to Rivera's leadership on the issue. "We are pleased that Councilman Rivera, chair of the Council Health Committee, has introduced reasonable legislation that offers an alternative to the mandated menu-labeling regulation enacted by the New York City Board of Health late last year," said Peter Kilgore, the president of the National Restaurant Association.
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