Consumers are willing to pay more for food that is locally sourced
Although only 7% surveyed said that local and sustainable food is a driving factor when dining; 57% will pay more for it
The survey that was recently conducted by Mintel International also highlights consumer thoughts on LEED-certified, fair trade and much more
https://paigepapers.com/2011/11/18/consumerspaymoreforlocalfood/
Restauranteurs are skipping the word artisan
More food enterprises are now focusing in on their culinary characteristics to get consumers excited.
NRN takes a look at some of the enterprises who have switched their marketing initiatives, such as Red Lobster’s 2011 campaign “Sea Food Differently”, to help showcase their product in a whole new light
The Meatball Shop opens its third location tonight
Do we see a little competition on the rise? Just a few weeks after the opening of The Meatball Factory, The Meatball Shop is preparing to open its third location in the West Village tonight.
At 64 Greenwich Avenue, this location will feature a kid’s menu and serve beer and wine only. The lunch menu will be available next Monday
https://paigepapers.com/2011/11/08/themeatballshopthirdlocation/
Waffles aren’t just for breakfast anymore
New York City eateries are getting more creative with the batter.
Waffles are being paired with quail eggs at Marc Forgione and honey-glazed pork belly at Spot Bar
https://paigepapers.com/2011/11/08/wafflesmorethanbreakfast/
Charlotte Patisserie is now open
Openings: Charlotte Patisserie opens in Greenpoint.
Located at 596 Manhattan Ave, the newest French-inspired bakery shop will be also serving Counter Culture Coffee
https://paigepapers.com/2011/11/07/charlottepatisseriegreenpoint/
La Colombe Torrefaction opens another Lafayette location
La Colombe Torrefaction opens third New York City location on
400 Lafayette St.
Not far from their current Lafayette Street location, the newest outpost will be bigger with more seating for people to enjoy a good ol’ cup of Philly joe.
Valley Shepherd Cheese gives Brooklyn cheese.
Valley Shepherd Cheese opens second location in Park Slope on
211 7th Avenue.
In addition to their selection of fromage, from cave aged Blues made from mixed milk to raw sheep milk, they will offer many other dairy delights
https://paigepapers.com/2011/11/07/openingsvalleyshepherdcheese/
Dominique Ansel Bakery opens in Soho
Former pastry chef of restaurant Daniel, Dominique Ansel, opens Dominique Ansel Bakery
The french pastry shop and cafe on 189 Spring Street (at Thompson St) will offer fluted cake, the gateau battu, croissants and more
https://paigepapers.com/2011/11/03/openingsdominiqueanselbakery/
Added Sweets To Paletas Menu at
La Newyorkina
La Newyorkina introduces a new menu at The Highline showing “a sweeter side of Mexico”.
Mexican hot chocolate along with cocadas, a lime and coconut macaroon, and other traditional treats will be available
Trending now: Bite-size cheeses
Desserts aren’t the only thing that are being re-invented in small bites. Now, here comes the cheese!
Small-format cheese made from goat’s milk are becoming a great boost to formagers such as Murray’s Cheese which claims that the beautifully packaged mini-sized cheeses can be used for a multitude of things
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |||||
paigepapers.com