Chef Jamie Oliver is in hot water in Scotland over news that sauces for the Glasgow outlet of his Jamie's Italian chain are made in a facility nearly 400 miles away.
First there was Glaceau's Fruit Water. Now there's MeatWater, which comes in such delectable flavors as cheeseburger, barbecued chicken wings, and Italian sausage, as well as the more diet-friendly poached salmon salad, grilled chicken salad, beef salad, and shrimp salad.
According to a PR email from the magazine, the campaign will run for four to six weeks in New York City, Los Angeles, San Francisco and Chicago. The campaign will also include an interactive website with URLs customized to each of the markets (BiteMeNY.com, BiteMeSanFran.com, BiteMeLOSANGELES.com, BiteMeCHI.com).
"With this campaign, we are having fun with a play on words, inviting the advertiser and consumer to take a bite out of Bon Appétit,” says William Wackermann, Executive Vice President, Publishing Director of Glamour, W, Details, Bon Appétit and the Gourmet brand. “If they haven’t tasted it lately, they will be in for a wonderful surprise, thus conveying a new energy and enthusiasm at Bon Appétit under the new Editor-in-Chief Adam Rapoport."
And, going for that crucial "Sex and the City" demographic, the campaign also includes a sweepstakes offering four prizes, including a "'Bite Me' 14k gold necklace created by noted Sex and the City stylist Patricia Field, a sitting with a tattoo artist, a beauty makeover and a grand prize food lovers’ getaway to The Cosmopolitan of Las Vegas."
You could kick some serious ass with Chef'n's new QuickPit, as long as by serious ass you mean cherries and olives. Insert a cherry or olive into the device, pull the trigger, and the pit pops right out into the trash.
$9.99 at amazon.com.
The secrets of a great fried rice, according to award-winning Hong Kong chef Hang-yuk Choy: egg yolks (no whites), dark soy sauce, and fish powder. Who knew?
Salon decodes "free range," "organic," "air-chilled," and other labels used to sell chicken.
Bistro Ceirsier, a tiny French restaurant in Tokyo, seats just six customers.