GrillMed South Beach Miami,FL

Fast Food Restaurant Puts Carbon Footprint on the Menu

NEW YORK, NY — [Editor's Note: This article originally appeared on Edie News, and is reprinted with permission.]

Otarian, the first in a planned chain of vegetarian restaurants opened in New York this week, with two more locations planned for London later in the year.

Carbon reduction company Sustain measured the carbon footprints of each menu item for the company, which will appear alongside the footprint of a comparable meat dish.

The aim is to encourage customers to think about the impact of their food choices on the planet and understand the environmental benefits of reducing meat consumption.Items that represent the biggest carbon savings will be actively promoted to customers.

Working with food sustainability consultancy Eat England, Sustain has carried out comprehensive "cradle-to-grave" carbon footprinting, which calculates greenhouse gas emissions from each stage of the products' lifecycles.

This includes sourcing the raw materials for each ingredient, manufacturing, packing, transporting, cooking and disposal of the product.

Read more: http://www.greenbiz.com/news/2010/04/27/restaurant-puts-carbon-footprint-menu#ixzz0mYmhFgK2

Zesto pizza

IHOP offers cheescake-filled pancakes

AP - Cheesecake, meet pancake.

Weeks after KFC made headlines — not entirely celebratory — by stacking two pieces of chicken around bacon and cheese, IHOP is introducing a limited-time dessert featuring two pancakes sandwiching a layer of cheesecake.

IHOP's Pancake Stackers consist of a crustless cheesecake filling surrounded by two buttermilk pancakes and topped with a strawberry, blueberry or cinnamon apple compote and whipped topping. Pancake Stackers are available a la carte or with a combo meal, which adds eggs, hash browns and a choice of bacon, pork sausage links and ham to the tally.

Broiled Lemon-Garlic Chicken

Ingredients

* 2 lemons
* 2 tablespoons unsalted butter, at room temperature
* 2 to 3 cloves garlic, finely chopped
* Kosher salt and freshly ground pepper
* 2 half chickens (3 to 3 1/4 pounds total)

Directions

Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.

With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.

Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.

Dinner Tonight: Vegetarian

Try going meatless at least one night a week. These vegetarian dinners make it hard to find an excuse not to.
Chipotle Bean Burritos

Time: 30 minutes

Simple Sub: In place of chipotle chile powder, you can use ½ teaspoon regular chili powder plus 1⁄8 teaspoon ground red pepper.

Serve with Guacamole and Chips: Place 1 ripe peeled avocado in a bowl; mash with a fork. Add 1 tablespoon minced ­onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, ½ teaspoon salt, 1 minced garlic clove, and ½ jalapeño pepper, seeded and minced. Stir until well blended. Serve with baked tortilla chips.

Greek Islands Cruise

Ancient mariners surely had quite a task when they first explored the more than 6,000 islands that comprise the Greek Islands. For the modern traveler, cruises make the experience easy by providing a comfortable floating hotel and maximizing what you see without the need for ferry schedules and multiple flights. Today only 227 of Greece's islands are inhabited, and they're generally divided into seven groups. Most cruises visit the Cyclades group (56 islands, including Mykonos and Santorini) and the Dodecanese (14 islands, including Rhodes). Their structured routes and shore excursions help you make the most of your trip, whether your goal is to explore ancient archaeological sites, hike along dramatic seaside cliffs, or enjoy authentic moussaka in a quaint taverna.

For fitness buffs

Try: Star Clippers' seven-night Northern Cyclades cruise, round-trip from Athens, visiting Mykonos, Delos, Samos, Patmos, Sifnos, and Kusadasi, Turkey. From $2,075 per person.

On board: Your home for the week is the 170-passenger, 360-foot Star Clipper yacht, built in 19th-century style but able to reach speeds of more than 19 knots. If you want a hands-on experience, you can help the crew hoist the sails, climb the main mast for a view, or take a class in knot tying.

Top stop: Mykonos is one of the few spots in the Aegean where you can dive (in most other ports the sport is forbidden to protect undersea archaeological sites). The experts at the Mykonos Diving Center at Paradise Beach take snorkelers and divers to underwater spots such as Prasonisia, where you will find an abundance of sunken antiquities.

For food lovers

Try: Seabourn's seven-night cruise between Athens and Istanbul includes stops at Mylos, Rhodes, Symi, Khyos, and Kusadasi, Turkey. From $3,449 per person.
For history lovers

Try: Celebrity Cruises' 10-night excursion on the Solstice, round-trip from Rome with stops in Athens, Mykonos, Rhodes, Santorini (as well as Kusadasi, Turkey, and ports in Italy). From $1,299 per person, double occupancy.

Edamame Veggie Burger

Ingredients

• 1/4 cup millet
• 1/2 cup cold water
• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 medium carrot
• 1 large red radish
• 2 tablespoons finely grated, peeled, fresh ginger
• 1/2 clove garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mirin (See Cook's Note.)
• 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
• 1 pound frozen blanched, peeled edamame (soybeans), thawed
• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 large egg whites, beaten
• Vegetable oil, for brushing

Directions

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

http://ow.ly/1CnUl

Restaurant Review: Tegui in Buenos Aires

Usually, restaurants vie for attention in Buenos Aires’s Palermo Viejo neighborhood. Tegui, which the star chef Germán Martitegui opened in January 2009, tries a different approach. With its graffiti-covered facade and tiny lettering on an ugly security door, it’s easy to miss. But that would be a shame, given what awaits inside.

The narrow space seats only 45 and is a change from Mr. Martitegui’s other ventures in the city, including the glamorous Casa Cruz, which serves Mediterranean cuisine and feels like a nightclub, and Olsen, a split-level Scandinavian seafood restaurant with a 1960s Brady Bunch-style décor.

Mr. Martitegui wanted Tegui to be under the radar. “Casa Cruz is a place to be seen,” he said. “I think people need to be hidden. That was the idea with this place.” He added that he had not advertised, relying solely on word of mouth.

http://travel.nytimes.com/2010/04/25/travel/25bites.html?ref=dining

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