Matthew Wilson, the Society’s creative director and a columnist for The Daily Telegraph, has been growing all the ingredients for a traditional pizza – minus the wheat and mozzarella – in an old zinc water tank, according to a story on telegraph.co.uk.
While it’s a little more common in a small town, cooperation brings people together in unique ways. Mike Savage, owner of the newly-opened Pizza Shack, offers a good example, according to the Valley Free Press.
“Five Big Choices, Five Little Bucks,†is the theme on the menu this summer at Pat & Oscar’s Restaurants (www.patandoscars.com). The restaurant chain is now featuring a series of $5 value individual pizza meals including many of the company’s most popular combinations, a press release said.
According to reuters.com, Amelia’s Bistro, a Jersey City, New Jersey restaurant specializing in new American cuisine, is sending a lot of dinner orders out the door these days, as patrons enjoy everything from sautéed chicken sauvignon to chickpea-crusted Atlantic salmon in the comfort of their homes.
First it was popularity on social bookmarking sites like StumbleUpon that was being sold and now Twitter is in the sights of those looking to have their fame and status artificially increased, a press release said.
According to spokesman.com, “Seth Carey soon will launch Spokane’s newest pizza business using a portable pizza trailer to serve customers at farmers markets and fairs.”
According to a press release, Lactalis Foodservice, the foodservice source for a full line of natural, specialty, country of origin cheeses and dairy specialties, introduces Sorrento® Prima Cucina® Mozzarella/Provolone Blend—the latest product in a line of premium mozzarella with the perfect blend of authentic Italian taste and outstanding performance.
Chain restaurant operators throughout California said they are prepared to comply this week with the first phase of a state menu-labeling mandate, but many noted that preparation did not immediately include posting calories on menus and menu boards, a report from Nation’s Restaurant News said.