From Restaurant Business May – June 2020:
Tag Archives: Food
Art Of Food: Portugal’s “José Gourmet” Canned Seafood & “Iconic” Artwork Of Gémeo Luís
“God wants, Man dreams, work is born”
Fernando Pessoa
Jose Gourmet combs the coasts of Portugal and Spain to find seafood of distinction. They believe in the principles of fair trade, often paying in advance and never negotiating for better pricing. The artwork of Luis Mendonça on the packaging is meant to pay homage to the these fishermen and canneries who rely on manpower and life long dedication to their trade.
Adriano Casal Ribeiro, aircraft pilot, dreamed! The work was born!
A Q&A with Gémeo Luís of José Gourmet
JOSE Gourmet was born when Adriano Casal Ribeiro, lived in Macau and dreamed of Portuguese delicacies that he was unable to buy.
Portugal lived written in markets of longing, without shine, and ACR dreamed of selling our country on the front line. Together with his wife, Sofia Almeida Santos, flight attendant, a designer friend, Luís Mendonça, reinvented the iconic products of Portugal!
Canned foods, olive oils, jams, Port wine, cherry and brandy. They chose the best producers in Portugal, encouraged good fair trade practices and created very attractive and sophisticated packaging to sell the best we produce.
They are passionate about human nature and their ability to create, cooperate and involve a society that aims to be more attentive, sustainable, diverse and socially responsible. That was how JOSE GOURMET was born!
New Travel Guide Videos: “Lisbon” From Attaché
Our Lisbon travel guide! What a treat this city is. Lisbon, and indeed much of Portugal, is a traveler’s dream come true. Easy to navigate, effortlessly enjoyable, endlessly delicious. Lisbon is a city that I could definitely live in…and I don’t say that often.
What a lot of people forget about Lisbon, and even Portugal, is their prodigious exploration over hundreds of years that created a huge global influence. And of course that legacy is experienced in Lisbon’s incredible food. Which we, of course, dive head into.
Top Restaurant Videos: Gion Mikaku In Kyoto, Japan’s Best Steakhouse
Gion Mikaku, founded 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing – This restaurant meal included garlic rice (between steak and dessert).
Cookbooks: “Les Dîners de Gala” (1973) By Salvador Dalí Reprinted By Taschen
From an Art Daily online article (March 19, 2020):
“I love eating suits of arms, in fact I love all shell fish… food that only a battle to peel makes it vulnerable to the conquest of our palate.”
This reprint features all 136 recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.”
NEW YORK, NY.- “Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí
Read fabulous review in Brain Pickings
Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904–1989) and his wife and muse, Gala (1894–1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.
Food Podcasts: The “Rich Delights” Of Cork, Ireland’s Second City
Monocle’s Charlie Jermyn talks us through the rich and varied culinary delights on offer in Ireland’s second city.
Cork is the second largest city in Ireland. Located in the south-west of Ireland, in the province of Munster, since an extension to the city’s boundary in 2019, its population is c.210,000.
The city centre is an island positioned between two channels of the River Lee which meet downstream at the eastern end of the city centre, where the quays and docks along the river lead outwards towards Lough Mahon and Cork Harbour, one of the largest natural harbours in the world.
Originally a monastic settlement, Cork was expanded by Viking invaders around 915. Its charter was granted by Prince John in 1185. Cork city was once fully walled, and the remnants of the old medieval town centre can be found around South and North Main streets. The third largest city by population on the island of Ireland, the city’s cognomen of “the rebel city” originates in its support for the Yorkist cause in the Wars of the Roses. Corkonians sometimes refer to the city as “the real capital”, a reference to its opposition to the Anglo-Irish Treaty in the Irish Civil War.
Study: Maintaining Weight Loss Tied To Healthier Eating Routines Formed Over Two-Year Period
From a New York Times online article (March 16, 2020):
“Maintaining weight loss can get easier over time. Over time, less intentional effort, though not no effort, is needed to be successful. After about two years, healthy eating habits become part of the routine. Healthy choices become more automatic the longer people continue to make them. They feel weird when they don’t.”
Among the useful strategies identified in the new study is to keep lower calorie foods like fruits and vegetables more accessible. “We eat what we see,” Dr. Phelan noted. The corollary is equally important: keep high-calorie, less nourishing foods relatively inaccessible and out of sight if not out of the house entirely.
The new study led by Dr. Phelan, professor of kinesiology and public health at California Polytechnic State University, identified habits and strategies that can be keys to success for millions. Yes, like most sensible weight-loss plans, they involve healthful eating and regular physical activity. But they also include important self-monitoring practices and nonpunitive coping measures that can be the crucial to long-term weight management.
Studies: “Ultra-Processed Foods” Are 58% Of All Calories In U.S., & Obesity Epidemic’s Major Cause
From a The Guardian online article (Feb 12, 2020):
What characterizes ultra-processed foods is that they are so altered that it can be hard to recognize the underlying ingredients. These are concoctions of concoctions, engineered from ingredients that are already highly refined, such as cheap vegetable oils, flours, whey proteins and sugars, which are then whipped up into something more appetizing with the help of industrial additives such as emulsifiers.
From a MedPage Today online article (March 7, 2020):
The top ultra-processed foods by calorie intake were breads, beverages, cakes, 
cookies and pies, salty snacks, frozen and shelf-stable dishes, pizza, and breakfast cereals.
Altogether, ultra-processed foods accounted for 58% of all calories in the U.S. diet and nearly 90% of all added sugars.
They divided foods into four categories:
- Unprocessed or minimally processed foods: Fresh, dry, or frozen fruits or vegetables, grains, legumes, meat, fish, and milk
- Processed culinary ingredients: Table sugar, oils, fats, salt, and other substances extracted from foods or from nature and used in kitchens to make culinary preparations
- Processed foods: Foods manufactured with the addition of salt, sugar, or other substances of culinary use to unprocessed or minimally-processed foods, such as canned food, simple breads, and cheese
- Ultra-processed foods: Formulations of several ingredients that — besides salt, sugar, oils, and fats — include food substances not used in culinary preparations, in particular, flavors, colors, sweeteners, emulsifiers, and other additives used to imitate sensory qualities of unprocessed or minimally-processed foods and their culinary preparations or to disguise undesirable qualities of the final product
Top Upcoming Books: “My Last Supper – One Meal, A Lifetime In The Making” By Jay Rayner (Mar 2020)
The plan was simple: he would embark on a journey through his life in food in pursuit of the meal to end all meals. It’s a quest that takes him from necking oysters on the Louisiana shoreline to forking away the finest French pastries in Tokyo, and from his earliest memories of snails in garlic butter, through multiple pig-based banquets, to the unforgettable final meal itself.
This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalizing prospect. But wouldn’t knowledge of your imminent demise ruin your appetite? So, Jay decided to cheat death.
Jay Rayner’s Last Supper is both a hugely entertaining account of a life built around mealtimes and a fascinating global exploration of our relationship with what we eat. It is the story of one hungry man, in eight courses.
Video Profiles: 91-Year Old Bob Moore, Founder Of Bob’s Red Mill (CBS)
At 91, Bob Moore is an unexpected celebrity in the natural and organic foods industry, as the face of the company he founded, Bob’s Red Mill. He talks with correspondent Luke Burbank about his recipe for success.
Bob’s Red Mill is a brand of whole-grain foods marketed by employee-owned American[3] company Bob’s Red Mill Natural Foods of Milwaukie, Oregon. The company was established in 1978 by Bob and Charlee Moore.
Bob’s Red Mill Natural Foods is a producer of natural, certified organic, and gluten-free milled grain products, billing itself as the “nation’s leading miller of diverse whole-grain foods.” Its products are distributed throughout the United States, Canada, and a number of other locations such as the Caribbean. It produces over 400 products, primarily whole grains that are ground with quartz millstones which come from several 120-year-old mills, as well as baking mixes, beans, seeds, nuts, dried fruits, spices, and herbs. They are sold through seventy natural food and specialty grocery distributors in the United States and Canada, their online store, and the company’s factory store and restaurant.
From Wikipedia
Boomers Daily 