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Pamela Parseghian

Pamela’s Recent activity

Upgrading quality during downturns
Upgrading quality during downturns
Apr 20, 2009
Many corporate chefs at chain restaurants, as well as those heading up fine-dining kitchens, say now—during a time of economic hardship—is the time to maintain or improve food quality, not decrease it.Given lower...
James Beard award finalists announced
Mar 23, 2009
CHICAGO Finalists for the 2009 James Beard Foundation Awards were named Monday at the Frontera Grill here. The winners will be revealed May 4 in New York at Lincoln Center’s Avery Fisher Hall. ...
Fleming's gives fixed-price meal a tropical twist
Mar 17, 2009
NEWPORT BEACH Calif. Fleming’s Prime Steakhouse & Wine Bar said it would introduce on Friday a $35.95 three-course meal featuring Caribbean flavors. Diners have a choice of two starters: Butter Lettuce Salad or...
Melting chefs’ hearts
Melting chefs’ hearts
Mar 16, 2009
Lardo, with its corpulent-sounding name, may not be a master of first impressions, but the salt-cured pork fat has cultivated a solid fan base among chefs who love the richness and flavor it lends to dishes. ...
Yogurt stirs chefs’ creativity
Yogurt stirs chefs’ creativity
Mar 02, 2009
Fermented milk may seem like an unlikely food to catch on with U.S. diners, but not long ago few predicted many diners, especially kids, would become hooked on raw fish and rice rolls.Yogurt, fermented milk coagulated...
Study: Kids’ menus grow up with tots’ palates
Feb 02, 2009
CHICAGO Independent restaurants are appealing to children’s increasingly sophisticated tastes by adding more adult-style foods to their kids’ menus, according to a study released Monday by Technomic Inc. In...
Norwegian chef wins at Bocuse d’Or
Norwegian chef wins at Bocuse d’Or
Jan 28, 2009
LYON France European chefs took the three top prizes Wednesday at the Bocuse d’Or 2009 culinary competition here, dashing the hopes pinned on American Timothy Hollingsworth of the French Laundry, who came in sixth. ...
Sample an effective strategy
Sample an effective strategy
Jan 26, 2009
Everybody enjoys getting something for nothing. So these days fine-dining and fast-food operators alike are luring cash-strapped guests with free samples. “It is important to let our customers taste new...
Cultivate locavore fans with farm-fresh dinners
Cultivate locavore fans with farm-fresh dinners
Jan 26, 2009
The beet greens were an hour out of the field, says Christopher Albrecht, executive chef of Eno Terra Restaurant in Kingston, N.J., discussing a “farm-to-table” dinner he hosted in a farmer’s field last...
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