| Dail Named President and CEO of Sysco Food Services of Knoxville
HOUSTON, March 1, 2007 (PRIME NEWSWIRE) (PRIMEZONE) -- SYSCO Corporation (NYSE:SYY) North America's largest foodservice marketer and distributor, announced today that James T. (Tommy) Dail has been named president and chief executive officer of Sysco Food Services of Knoxville, LLC, a new "fold-out" facility that is currently under construction in Knoxville, TN. Mr. Dail served most recently as executive development officer, SYSCO Corporation, and will assume his new position effective July 1, 2007. .
Whole Foods Market set to open at end of next month
Whole Foods Market has announced March 29 as the opening date of its much-delayed location on E. Houston St. between Bowery and Chrystie St., beneath the Avalon Chrystie Place apartment complex. The Lower East Side store, originally scheduled to open in 2006, will be more than 80,000 square feet and will employ more than 650 workers.
In addition to the natural and organic foods the chain is known for, the store will also feature a culinary center, natural cotton clothing and a line of body products. But, much to the relief of many nearby small businesses, it will not be selling alcohol.
Whole Foods was planning to open a wine store in conjunction with its Lower East Side location, but the State Liquor Authority has twice unanimously voted against its application for a liquor license.
Students vote on food
University Dining Services and Gordon Food Service filled students' stomachs and warmed them up to spring break by throwing a food sampling luau.
Last night in the Union Multi-purpose room, each novice food connoisseur received a plate for sampling, a page of stickers to cast votes for their favorite items and a lei so they didn't stand out amongst the plastic palm trees.
Gail Finan, director of dining services, said the best way to provide students with what they want is to let them choose the items they would like to eat.
"We will be able to see very quickly what students want by looking at the stickers," she said. "Next year we will look at some of those items and make them available on campus."
Jeremy Lehman, a member of the food advisory board, said he thinks it is great that the students are also being given a chance to sample potential menu items, not just the food advisory board members.
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.
Family and a holy mole sauce is a winning recipe
Recently, Jose Marmolejo, 25, forgot to order the tortillas for Puebla Mexican Food, the takeout and delivery restaurant on First Ave. in the East Village where he has worked with his mother since he was 14. The place consists of a few tables and chairs, a counter to order from and a small kitchen behind the cooler full of American and Mexican sodas. Marmolejos uncharacteristic forgetfulness toward ordering supplies caused a rare rift between mother and son. He made an emergency run to a tortilla factory in Bushwick, Brooklyn, to remedy the situation fast and win his mothers forgiveness.
Marmolejos mother, Irma Marin, 43, was born into poverty in the town of Santana, in the central Mexican state of Puebla that their restaurant is named after. She was one of 12 children.
Low vitamin D common in pregnancy
NEW YORK (Reuters Health) - An "extremely high" proportion of pregnant women living in the northern United States, and their newborns, have insufficient vitamin D levels, and taking prenatal vitamins may not increase vitamin D levels adequately. That's according to University of Pittsburgh researchers who assessed the vitamin D status of 200 black and 200 white pregnant women and their newborns living in Pittsburgh. "In our study, more than 80 percent of African-American women and nearly half of the white women tested at delivery had levels of vitamin D that were too low, even though more than 90 percent of them used prenatal vitamins during pregnancy," Dr. Lisa M. Bodnar said in a university statement. "The numbers also were striking for their newborns," Bodnar said, with 92 percent of African-American babies and 66 percent of white infants found to have inadequate vitamin D concentrations in their blood at birth.
South Beach Wine And Food Festival Wrap Up
Miami Beach, FL (AHN) - The annual South Beach Wine and Food Festival hosted by the Food Network closed its tents and served its last dish on Sunday. However, as a first-time participant to the event, I'm already looking forward to next year's recipes. The four-day festival can credit bringing together the biggest names in the food industry and some of the most discerning palates. From meeting celebrity chefs to sampling dishes from world-renowned restaurants, visitors had a smorgasbord of activities centering around food and libations to satisfy even the pickiest connoisseurs. Widely known chefs such as Bobby Flay, Nigella Lawson, David Chang and Norman Van Aken were on hand at the festival and inside the Publix Kitchen to lend expertise and samples of their dishes during seminars and book signings.
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