McDonald's managers will ask restaurant employees a series of questions related to their health before the start of each shift. Those who report no symptoms or risk factors from the coronavirus will start their shifts and others will be sent home until they're cleared to work by a medical professional.
Off-premises sales were up more than double at Red Robin Gourmet Burgers over the past two weeks, after the chain closed to dine-in customers and focused on catering, takeout and delivery. The growth will help offset the loss from dining room closures and allow the chain to expand its off-premises business for the future, CEO Paul Murphy said.
The Anchorage School District in Alaska has established six bus routes to deliver breakfast and lunch to students and their families while schools are closed. On a recent route, the bus driver -- who wore T-shirt that said "Not Today, Satan," -- sanitized the table where they handed out the meals and asked those waiting in line to practice social distancing.
The birthplace of the bistro and brasserie, guardian to some of the Western world's greatest culinary traditions, and now the nexus of a food revolution that's changing dining trends around the globe. On this culinary tour of Paris, we'll meet a new generation of French chefs leading the "neo-bistro" movement, stopping by the city's hottest restaurants to sample these modern menus. Join us as we take a lesson from the heroes of haute cuisine, learning from Pierre Gagnaire, Guy Martin, Yannick Alleno, Pierre Herme, Christophe Adam, Emmanuel Ryon and more.
In 2015, chef Yannick Alleno was named "Chef of the Year" by the prestigious French restaurant guide Gault & Millau, and his Parisian restaurant, Pavillon Ledoyen was awarded three Michelin stars by the Michelin France Guide. Apart from all of the critical acclaim he's received, chef Alleno is known for his innovations in modern sauce making techniques, creating richly flavored sauces through a frozen extraction process known as cryo concentration. Watch chef Alleno discuss this unique sauce making technique and prepare striped mullet with squid ink black pudding.
Le Grenier a Pain in Paris won the Grand Prix de la Baguette, an honor that includes providing the president of France a daily baguette for one year. Anne McBride from The Culinary Institute of America talks with head baker Djibril Bodian about what makes his baguettes the best.
Steve Jilleba, corporate executive chef from Unilever Food Solutions, shows us how to make the French classic, pistou soup. Pistou soup is a Provencal version of minestrone. It's a hearty summer vegetable soup made with beans and vegetables like zucchini and tomatoes, and topped with pesto.
Food startups are adopting new strategies to adjust to challenges such as supply chain disruption, store closures and layoffs stemming from the coronavirus pandemic, Monica Watrous writes. Beyond Better Foods -- the maker of Enlightened ice cream -- is delaying innovation and selling more products online, Koia is adjusting the supply chain for its plant protein beverages and cereal brand Three Wishes ramped up production by ordering five months worth of inventory.
Chef Curtis Stone is transforming his Los Angeles businesses into markets to help feed locals during the coronavirus pandemic. Fine dining restaurant Maude and wood-fired eatery and butcher shop Gwen are offering comfort food for takeout and delivery and are teaming up with suppliers to sell produce and pantry staples.
Actor and winemaker John Malkovich, working alongside oenologist Jean Natoli, brings an unorthodox approach to his line of French wines, Les Quelles de la Coste, writes Angela Aiello. For example, the pair found success in an unlikely blending of pinot noir and cabernet grapes, and Malkovich said he focuses on "what I prefer to drink or not drink" rather than the opinions of wine critics.
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