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The article presents the results of the evaluation of several restaurants by food critics from various periodicals. Giles Coren of "The Times" likes the European cookery of the 11 Abingdon Road restaurant owned by Rebecca Mascarenhas in West London, England. Gillian Glover of "The Scotsman" criticises the main courses at the North Bridge Brasserie restaurant in Edinburgh, Scotland. Terry Durack of "The Independent on Sunday," comments on Yannick Alléno's food at Le Meurice in Paris, France.

The article introduces an entrée of sautéed Scallops With White-Truffle Mac and Cheese created by Goose Sorensen of Solera Restaurant & Wine Bar in Denver, Colorado. The dish combines the comfort of pasta and white Cheddar with the cachet of seafood and truffles. For the pasta, Sorensen chose corkscrew-shaped cavatappi, hollow noodles that are an ideal conduit for creamy, bé chamel-based sauce. The scallops bring a sweet flavor to the dish. For color and crunh, grilled asparagus and green peas are introduced.

The article features the wide range of menu application options of the chicken products like Buffalo Wings and BBQ Wings from Brakehouse. The menu ranges from the ever-vital appetizer segment to snacks. Buffet items and entrees. The wings are fully cooked for operator convenience and are marinated for tender flavor.

The article presents the food entree, venison with potato-celeriac gratin and beet sauce. It is layers of Yukon gold potato slices on the bottom of a buttered baking pan, seasoned and topped with a layer of sliced celery root. Drench with a heavy cream, and baked in pan for 50 to 60 minutes, until the potatoes and celeriac are soft and the cream is absorbed. Seared venison loin with olive oil and finished it quickly in a hot oven. At service plate, the hot gratin is placed next the venison, sliced in half, topped with the beet-Dijon jus.

The article discusses the top five trends in dining, according to Benchmark Hospitality. A developing trend toward customer freedom while dining out is their involvement in building entrees. Meanwhile, restaurants are offering creative menus at affordable prices. The idea of adding seasonal ingredients is to increase interest in flavors. Food service establishments are also creating homemade snacks. The last and final trend is the mixture of fresh ingredients with uncomplicated preparations.

The article evaluates several restaurants in England. Pimlico diamond and Burgundy snails are among the foods offered at the Dine in London. There are 27 main courses on the menu of the Royal Oak Gastro Pub in Staffordshire. Meal for two including wine and service is £70 at the Comptoir Gascon in London.

This article focuses on the entrée Razzzburger at Brûlée: The Dessert Experience in Atlantic City, New Jersey. On the menu until the fresh raspberries he sources from Chile and Mexico run their course, the Razzzburger takes inspiration from a pastry Executive Pastry chef Jemal Edwards encountered in Paris, France that featured delicately flavored litchis. Any berry works in the dish, but raspberries are favored for their high acidity. Rose water, added both to the chewy macaroon cookies and ganache filling, brings a light, floral note to the tart berries. As indulgent in staging as it is in eating, the dish's elegant plating is capped off with raspberries flambéed tableside in sugar, butter and raspberry and orange liqueurs, and spooned onto the plate amid scattered rose petals.

This section provides information on casual-dining menu-marketing tactics being offered by several restaurants in the U.S., as of November 2005. At Applebee's Neighborhood Grill & Bar, guests can choose two of five entrées, Applebee's House Sirloin, Applebee's Riblets, Crispy Buttermilk Shrimp, Honey-Grilled Chicken or Honey-Grilled Salmon. Meanwhile, at Bennigan's Grill & Tavern, Diners can opt for two- or three-choice appetizer, entrée or dessert combinations. Among entrée choices are Cajun Salmon, Cajun Shrimp Skewer, Fire-Grilled Top Sirloin and Golden Chicken Tenders. Furthermore, at Buffalo's Southwest Cafe, for $11.99, guests combine two of five selected entrées, including Grilled Southwest Chicken, Jumbo Tiger Shrimp or Grilled Top Sirloin.

This article focuses on the buffet display that can be designed by the catering team at the Hyatt Sarasota hotel in Florida, for under U.S. $ 500. The buffet display is made primarily from copper plates and pipes fashioned to hold specially created entrees, side dishes and desserts. It was intended to provide hotel catering and culinary teams with ideas to use at meetings.

This article presents information on buffets served at Hotel Greenhouse at the Ritz-Carlton and the Signature Room at the 95th. Buffet selections at Greenhouse change daily and typically include several salads, made-to-order Caesar salad, homemade soup, hot entree and three to four desserts. Chicken salad with crisp vegetables is a standout with slivers of red onion, cabbage and red, yellow and green peppers in light vinaigrette, a stimulating mixture of textures and flavors. Options at Signature Room change regularly but include several salads, a homemade soup and several entrees.

Profiles Jimmy Desrivieres, head chef at Westover Hall restaurant in Hampshire, England. Background on his marinated rack of lamb with mint croûte menu; Lesson he learned from his mother in cooking meat; Price being offered by Desrivieres for a lunch menu of several courses at the restaurant as of September 1, 2005.

Provides information on the La Terraza del Casino restaurant in Madrid, Spain. Career highlights of the head chef Paco Roncero; Menu offering at the establishment; Food included in the main courses.

Presents a tabular representation of the consumption index of one-food meat entrees in several sectors in the U.S. as of August 1, 2005. Traditional families; Working-class towns; Rural towns & farms.

This article presents information on easy-to-prepare value-added meat and poultry entrees in the U.S. markets. These markets are continuing to grow as processors are developing a new range of products for consumers who lack time and do not prefer to cook at home. RMH Foods Group's Flavore brand of heat-and-serve entrees features delicious flavors from the whole world that were new introductions of the year 2004. This product offers multiple methods of preparations along with wine and side dish recommendations. According to Kim Barden, retail brand manager for Smithfield Foods, it is not just the food that matters but the experience also matters. ConAgra Foods launched Banquet Crock-Pot Classics which contains all ingredients that are needed for a slow-cooked meal.

This article presents information on the boom in the refrigerated and frozen food market after the launch of new breakfast sausages and entrees. Sara Lee Foods' Jimmy Dean division has started distribution of Breakfast Skillets which is partially prepared meal solutions that consists of diced potatoes, chopped onions and precooked ham or sausage. The results of the "Breakfast in America" study shows that nearly half of the Americans do not have to time to make and enjoy their breakfast. Apart from it Oscar Mayer Foods Corp., a division of Kraft Foods, launched Oscar Mayer ready-to-serve pork sausage patties that could be prepared in less than 60 seconds in a microwave.

Reports that Tyson Foods Inc. has donated more than 35,000 pounds of fully cooked protein-based entrées to Food Bank of the Rockies, a nonprofit organization that provides meals to the needy through various hunger-relief programs in northern Colorado and Wyoming.

Presents several restaurants in Miami, Florida. Specialization of Chispa in serving contemporary Latin cuisine; Number of seats available at Fleming's; Price range of the main courses served at Ola Steak.

Reports developments on the food service industry in the U.S. Expansion of the menu of Boston Market to include sirloin-steak entrées and sandwiches for the first time; Selection of actress Doris Roberts as promotional spokeswoman for the Bring Back Family Dinner sweepstakes of Kentucky Fried Chicken Corp.;

The article presents information on Pasteurized Crab Meat. The Premium Pasteurized Crab Meat is available in: Colossal, Jumbo Lump, Lump, Claw, and Special. The high-quality meat is hand-selected and graded, then hermetically sealed.

Reports that Joseph-Beth Booksellers has debuted Bronte Bistro with the launch of the company's eight bookstore at SouthPark Mall in Charlotte, North Carolina. Number of full-service bookstore restaurants and wine bars operated by Joseph-Beth; Expansion of the company from house-made soups, salads, and sandwiches into entrées in order to garner more evening business; Commitment of the business to its restaurants because they are integral to the bookstores.

Presents information on the efforts of Pittsburgh, Pennsylvania-based food manufacturer Heinz USA to develop a low-calorie alternative to oil used in frozen food entrées. Background on its partnership with supplier Advanced Food Systems (AFS) Inc.; Views of AFS president Yongkeun Joh on the way by which the company custom-design ingredient systems; Rank of Heinz in the frozen meals category in terms of quality.

Features the Badia a Coltibuono restaurant in Siena, Italy. Main dishes that are included in the restaurant's summer menu; Wine that are served with the main dishes.

Features the BLT Fish restaurant in New York. Kinds of people that are attracted by the restaurant; Main dishes offered at the restaurant.

Features the Quadrato Italian restaurant at the Four Seasons Canary Wharf hotel in London, England. Description of the restaurant's interior design; Prices of main courses being offered at Quadrato; Italian specialty menu created by head chef Sebastiano Spriveri.

Presents tips from caterers on providing low-budget catering services. Strategy for eliminating the cost of wait staff needed for table service; Advice on serving soup; Examples of less expensive entrees.

Focuses on menus served by the Wheatsheaf restaurant managed by Tony Robson-Burrell in Wiltshire, England. Appetizers; Main courses; Desserts.

Presents summaries of the reviews of several restaurants in Great Britain, published in various periodicals. Criticisms on the crab cakes offered at Jacksons restaurant; Problems with the menu at Cocoon; Main courses offered at Walled Garden Cafe.

Reports on the introduction of Spa Cuisine entreés made from whole grains by Stouffer Foods of Solon, Ohio. Features of the product line; Nutritional content of the products; Background on the popularity of whole grains in the U.S.

Provides information on the menu served by Italian restaurant Pomino in London, England. Appetizers and main courses; Puddings; Wine list.

Presents comments of customers on foods prepared and served in restaurants and hotels in Great Britain. Description of the taste of fried dumpling eaten by Vernon's customer Jay Rayner; Experience of customer Giles Coren in eating dim sum prepared by Yang Sing; Comments of W'Sens hotel's customer Tracey Macleod on the main course served in the hotel.

This article reports that Bush's Foodservice, suppliers of America's 1 preferred brand, offers operators Vegetarian Baked Beans — particularly in-tune with today's consumer demand for healthful, nutritious foods that also taste good. Bush makes available a free packet of" Meatless Recipes"— a collection of imaginative menu ideas for satisfying side and main dishes: from casseroles and stews, to soups and more— all made with Vegetarian Baked Beans.

Presents the frozen Mexican entrees consumption index categorized based on lifestyle according to data from Spectra Lifestyle/Lifestage Grid and ACNielsen Homescan Product Library.

Focuses on the menu served at the Farm restaurant in London, England. Appetizers; Main course; Desserts.

Presents several restaurants in Wilmington, North Carolina. Specialty of Boca Bay; Availability of American grill and seafood at Elijah's; Price of main courses at Port Land Grill.

Reports that Gardenburger Inc. has introduced 100% Natural Gardenburger Meals, a line of six microwavable, single-serve entrees. Target market; Product varieties; Pricing.

Presents a list of top restaurants in New Hampshire. Food specialties; Main courses; Name and address of the restaurants.

The article focuses on various drinks served at Teatro Bar, MGM Grand's new nightspot in Las Vegas where beverage director Avi Haksar has created an upscale experience for guests interested in rediscovering the simple pleasure of a good drink. Haksar rounded out the fine-drinking experience with a liquor-based amuse. During the first month, guests were treated to the B-52, a mix of Cointreau, Bailey's and Kahlua served on a porcelain spoon. Guests have also been interested in the format of the menu which is divided into appetizers, main courses and desserts.

Reports on the low-carbohydrate menu offered at Shilo Inns hotels in the U.S. Introduction of the menu to serve the nutrition needs of customers who are currently on low-carbohydrate diets; Entrees served for breakfast, lunch and dinner; Price of the low-carbohydrate menu items.

Evaluates several products in the U.S. as of September 1, 2004. Multicultural party supplies from Uzuri Kid Kidz; Homestyle Express packaged entrees form Wornick Co.; Frozen fruit bars from Palapa Azul Inc.; No View, No Touch Mouse Trap from d-Con Rodenticides.

A list of 10 food items that are the most-often menued entrée and sides in K-12 U.S. schools is presented. At the top of the list is tossed green salad. About 92% of menus contain potato chips. About 89% of the menus contain cheeseburger.

The article focuses on the popularity of flatbreads. Their approachability and broad appeal are fitting in appetizer and main-course offerings alike. With similarities to pizza that are unmistakable, there's big potential across industry segments and multiple day parts. When it's destined for the grill instead of the oven, the dough-whether rolled into a tidy round or tugged and shaped into a more rustic free-form, should be compact enough to be managed easily and not rolled too thinly. In most cases, starting with cooked topping ingredients that simply need to be heated through works best. For contrast and a vibrant, fresh appeal, add items such as salad greens off the heat. The finished bread can be sliced or delivered as a whole.

Refrigerated dinner entrees represent one of those hard-to-pin-down categories. In the mid-1990s, home meal replacements were touted as the next best thing to sliced bread, or at least sliced homemade pot roast. Then, just a couple years ago, a shake out of sorts occurred, and various heat-and-serve meals were castigated in some circles for lacking flavor and consistency. Like many predictions and analyses, the market reality is somewhere in the middle. Data from Chicago-based Information Resources, Inc. reveals sales of refrigerated dinner entrees are pegged at $650.4 million, a 53 percent slide from this time last year. Currently, the category is lead by private-label products.

Breakfast entrees, which used to consist of glorified TV dinners with frozen pancakes and sausages, now run the gamut from ethnic-style dishes to gourmet egg casseroles that one might find on a restaurant menu. Heat-and-serve breakfast entrees include both frozen and refrigerated packages, as manufacturers scramble, to borrow a breakfast term, to satisfy lifestyle-driven consumer demands. On the frozen side, growth has been slower, yet still outpaces the total for refrigerated entrees.

Food company Durkee offers Fajita Marinade, Fajita Seasoning with Tenderizer, and Spicy Taco Seasoning in its line of Mexican seasonings. The slip-guard packaging comes with a bilingual label.

Presents a list of the top favorite beef entrées at restaurants in the U.S. Filet Mignon at Trio; Sirloin/Top Butt Steak at Outback Steakhouse; Rib-Eye Steak at The Cheesecake Factory.

Introduces the Viand Bar and Kitchen which is located in Chicago, Illinois. Offer of American-style tapas; Food offers; Entrees; Statements by the restaurant's general manager Marc Yanga; Use of Art Deco-style decor; Prices.

Reports on the use of pre-cooked entrees in the menu offered by U.S. foodservice operators as of February 2004. Western Home Communities continuing care retirement facility; Union College in Lincoln, Nebraska; Saint Cloud University in Minnesota.

Reports on the survey by the National Society for Healthcare Foodservice Management on the reaction of healthcare foodservice operators in the U.S. to the mad cow scare as of February 2004. Actions taken by operators; Share represented by center-of-plate items like beef on food costs in a typical dining establishment; Tips on buying center-of-plate items.

Japonais, a see-and-be-seen sensation when it opened for dinner in September, quietly started serving lunch last month. The dramatic restaurant in converted Montgomery Ward & Co. catalog building has been attracting slow but steady daytime business. However, food and service will be more important to success at lunch than at night, when the sizzling scene can sustain business for some time. Owners Miae Lim, Rick Wahlstedt and Jonathan Segal have scaled back their Japanese-French concept for the noontime audience.

Features the seared diver scallops wrapped in prosciutto entrée of Frank Bonanno, chef-owner of Mizuna. Tips in preparing; Replacement for scallops.