It was an epic summer for the MacPhersons. Why? The food.
Finding sustainable food is something that I try to find when out at restaurants or grocery shopping (although it’s not always easy).
Out of all the years I lived in New York City, I had never sat down at one of the finger-like counters at the Grand Central Oyster Bar. I'd walked in several times, but for some reason, it was always just to look. Not this time.
The Denver area is arguably the fast casual capital of the world. The original Qdoba, Smashburger, and Modern Market are here, just to name a few, but the one most people probably recognize is Chipotle.
It's happening all across the country. In Seattle, operators can be fined $250 for serving plastic straws. In places like New York City and Miami, efforts to ban plastic straws are also underway. Some restaurants are even making the switch to paper straws without the input of regulations.
But what's behind this movement away from plastic straws?
If you trace the history of lodging in America's great national parks back to its roots, you can literally see the beginnings of foodservice in the United States, and how those roots are closely linked with railroad expansion.
We've all been there. Whether we're the ones who were late or the ones doing the waiting, we've all contributed to or had to deal with one of the most controversial aspects of the restaurant business -- seating incomplete parties.
Recently, I had the pleasure of dining at St. Elmo Steakhouse in Indianapolis. One of the items on their menu, even more popular than the steak, is the world famous shrimp cocktail. And sure, the shrimp are large and fresh, but it's the cocktail sauce that garners all the accolades.