Recession Special: Brasserie Julien wants to attract budget-minded customers with a vertical skewer of "smaller, more cost-effective pieces" of expensive meats.
According to several recent reports, the abysmal economy, increases in the cost of doing business, and rising food prices are starting to make their impact felt on the restaurant industry and consumer spending on food. As reported in the Wall Street Journal, chefs at premier dining establishments are finding it difficult to strike a balance between quality and cost. Signaling the fluidity of food costs, Chef David Chang has just just raised the price of a prix fixe dinner at his coveted Momofuku Ko from $85 to $100. And, the New York Times brings news of a boom in vegetable gardening by Americans trying to save money on groceries.
Into this changing food environment comes news of the latest in food marketing ploys to targeting current economic conditions: enter the "hanging brochette." According to a press release we received in our inbox yesterday, the restaurant Brasserie Julien is promoting this new menu item as a dining option designed specifically for the budget-minded customer. Can't afford an entire entree of lamb, filet mignon, fish, or game? Then order "smaller, more cost-effective pieces" of these expensive meats served on a skewer dangling before you. Does this PR stunt represent the first in a new wave of "recession specials"? What's coming next?
The complete press release after the jump.
In Troubled Times, Chef Reinvents a Classic
One NY Restaurant Gives Its Guests the Chance to Enjoy Traditional Grilled Gourmet Treats Despite the Current Economy.
NEW YORK, June 11 /PRNewswire/ -- Philippe Feret, Chef/Owner of Brasserie Julien, (Profile on ProfNet) has always sought to please his guests in innovative ways. Now he has rejiggered a way to serve delicious, and more expensive, cuts of meats in a fun way that his guests can afford. His newest dish is a "Hanging Brochette": a vertically presented combination of meats, including game, seafood, poultry, and vegetables featured each week, eg, Rack of Lamb, Filet Mignon, and Veal Sausage and Seasonal Baby Vegetables. To view pictures of the dish, click here: Hanging Filet Mignon Brochette (https://doiop.com/filetmignonbrochette) and Hanging Striped Bass Brochette (https://doiop.com/webstripedbassbrochette).
"I decided to change the presentation of a classic dish. Our guests enjoy the different presentation, and they also get to enjoy meat that they might shy away from these days because of their budget. We are using smaller, more cost-effective pieces, but the same total weight, so it's a win-win. Normally a server pulls your meat off of the skewers or even presents them on the skewer flat on the plate. This way, you take one morsel off at a time without spearing yourself. It makes more sense and looks fun to eat!" said Feret.