NIBBLES

’17 seafood sales expected to do well in steakhouses

CHICAGO – Technomic President Darren Tristano expects seafood sales to do well in steakhouses this year in the U.S. and the UK, he says, adding that “more polished casual restaurants such as Legal Sea Foods and Bonefish Grill will perform well. Sustainability will be a big issue as consumers continue to seek healthy, sustainable fare, Tristano adds. In a report from Seafood Source, he points to poke, raw ahi and salmon as items “taking off”

 

Owners of 3 JP restaurants may open a 4th

BOSTON – In Jamaica Plain, the owners of Tres Gatos, Casa Verde and Center Street Café, David Doyle, Maricely Perez-Alers and Keith Harrmon, may open a fourth – Brass Cat Café – in the former Schell Printing Company building, pending a hearing before the Jamaica Plain Neighborhood Council Jan. 23.

 

Boston Wine School plans three classes at Boston Public Market

BOSTON – Three new classes are coming at Boston Public Market, says Jonathan Alsop of Boston Wine School. They are:

Wed. 01/11 @ Boston Public Market, Best New Wines You’ve Never Heard Of

 

Sun. 01/15 @ Boston Public Market, Around the World With Wine

 

Wed. 01/25 @ Boston Public Market, Celebrate Chinese New Year: Wine And Dumplings

 

Sun. 02/12 @ Boston Public Market, Pre-Valentine’s Day Wine and Chocolate

 

Red Lobster kicks off Big Festival of Shrimp

ORLANDO – Red Lobster’s Big Festival of Shrimp, the first special, limited-time event this year, features three new shrimp dishes: Wild-Caught Firecracker Red Shrimp with panko-crusted, wild-caught red shrimp tossed in a sweet and spicy chili sauce; Creamy Shrimp-and-Cheese Linguini, which features shrimp and linguini tossed in a creamy cheddar and parmesan sauce, topped with toasted parmesan panko; and Bourbon-Brown Sugar Grilled Shrimp, which comes complete with wood-grilled shrimp brushed with a bourbon and brown sugar glaze. Guests select two of six shrimp items for $15.99, says Dustin Hilinski, executive chef and culinary director at Red Lobster, who adds that guests are encouraged to share their experience on social media.

 

 

 

 

 

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