Notes from the field
The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.
Five great behind-the-scenes YouTube channels
There are different approaches to take with your promotional videos collected on branded YouTube channels. You can simply show off your TV commercials. You can interview guests. If you’ve got big bucks, you could produce your own high-concept entertainment (see McDonald’s Bite Size Video Project). But a tactic open to every concept is the behind-the-scenes video, and as a way to extend your brand and connect with the customer it is still one of the best. Here are five who do it the right way. Click the restaruant name to see for yourself.
A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”
Bellinis and sangria, the classic wine-based cocktails, are finally getting some competition. Mixologists like Alex Ott, who masterminded the drink list at New York’s Hudson River Café, are shaking up the bar scene with creative new “winetails.” “Wine is attractive,” says Ott, “because of its flavor and aromatic undertones, plus its capacity to blend well with just about any ingredients.”