Moe’s Southwest Grill is about to go all healthy on us.

The Atlanta-based burrito chain will roll out a new nationwide menu on Jan. 24, top executives told The Atlanta Journal-Constitution. Coming soon to 420-plus restaurants will be grass-fed sirloin steak with no added hormones. The pork will be hormone-free, steroid-free and grain-fed. Moe’s says its chicken will be hormone-free and not raised in cages, and the tofu will be organic.

“The Moe’s consumers have told us this is something they want,” said Paul Damico, president of the brand. “We take that information seriously. They tell us they want fresh, they want sustainable.”

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The bar is buzzing on a busy night at Chicago Cut steakhouse as regulars Keith and Peg Bragg sit at a high table scanning the wine list.

Within seconds, they have all bottles under $40 at their fingertips using an iPad supplied by their server.

“You can very quickly look through to see the price per bottle,” said Keith, a finance executive, as he scrolled through rows of selections. “You can read the wine tasting note, how long it has been aged.”

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A tastier sauce, a better cheese combination, flavored crust, olive oil, a new crust thickness.

Those are some of the ingredients needed for an improved pizza recipe — and for an epic pizza battle.

America’s largest pizzeria chains are duking it out across counters and doorsteps, as ever-budget-conscious people, still recovering from the recession, continue to look for cheap fast food.

The weapons in this pizza war? The country’s second-biggest chain, Domino’s, has a revamped pizza recipe, introduced last December in a much-discussed ad campaign, that has translated into higher sales; for example, its 2010 third-quarter same-store sales were up 11.7 percent over the same period in 2009.

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Who’s ready for a steaming-hot bowl of meat, eggs and cheese from Burger King for breakfast? Or a pizza with not just bacon but “double bacon” and six types of cheese?

Rolling into 2011, fast-food joints across the country are set to deploy a potent new arsenal of greasy goodness for Americans who have grown numb to mere burgers. Think spicier, cheesier, gooier. The new items flout principles of healthful eating and instead celebrate a spirit of wanton gluttony.

“There’s been quite a bit of what we call carnival revival,” said Darren Tristano, a restaurant expert at market researcher Technomic.

And breakfast is fast becoming a new battleground for fast-food restaurateurs, Tristano said.

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Forget your grandmother’s lumpy, boring oatmeal.

Maple-flavored oatmeal jazzed up with diced red and green apples, a mix of raisins and cranberries and cream will be available at McDonald’s 14,000 restaurants nationwide by the end of this week. The product, served in a small cardboard cup, will cost $1.99.

McDonald’s Corp., which will back its rollout with a massive national advertising blitz starting Jan. 3, is the latest chain to jump on the oatmeal craze. But the move by the Oak Brook, Ill., hamburger chain is expected to trigger a slew of imitators, experts say.

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This holiday season, give your wallet a break and your friends and family a gift they’ll actually use – a gift card from Chili’s Grill & Bar.  Now through Jan. 9, guests who buy $100 or more of Chili’s gift cards will instantly receive 10 percent off their entire gift card purchase.

Chili’s guests can also purchase eGift cards online.  Chili’s eGift cards allow guests to select a decorative background or upload an image for a customized design.  Users can select the gift card value and create a personalized greeting.  Once the recipient’s e-mail address is added, guests have the flexibility to choose a specific delivery date or send instantly.

Guests can print out the eGift card to redeem at Chili’s locations nationwide.  They may also use the eGift card with Chili’s new online ordering by simply placing an order at www.chilistogo.com and selecting “Pay at Restaurant” option at checkout.

“Holiday shopping can be stressful with crowded malls and shopping for last minute gifts, so make it easy this year by giving friends and family a night out at their local Chili’s,” said Krista Gibson, senior vice president of brand strategy for Chili’s Grill & Bar.  ”Whether purchased in the restaurant or online, Chili’s gift cards are the perfect present. It is the gift of time to connect and unwind with family or friends over great food and drink, without the effort of cooking and cleaning!”

Gift cards can be purchased at participating Chili’s locations nationwide as well as online.  To order a gift card online, log onto www.chilis.com and click on “Gift Cards” under the “Shop Chili’s” tab.

Elevation Burger, known for its organic, grass-fed burgers and recognized as one of the most innovative burger chains in the country, recently debuted the Coca-Cola Freestyle machine in its Falls Church, Va. location. The machine displays the latest technology from Coca-Cola—dispensing 106 sparkling and still beverage brands from a single freestanding unit.

In addition to its organic beverage options, Elevation Burger chose the Coca-Cola Freestyle machine as a way to satisfy all guests and offer a larger range of choices. Options include regular and low-calorie sparkling beverages, flavored waters, sports drinks, lemonades and Coca-Cola sodas. Guests can serve themselves via an interactive touch-screen on the front of the fountain.

“The Freestyle unit offers a wide array of healthier options, which include more than 50 low-calorie products, 60 non-carbonated drinks and 70 non-caffeinated options. The Freestyle unit puts more dietary control into the hands of our guests,” said Elevation Burger’s founder and CEO, Hans Hess.

Elevation Burger serves only 100 percent USDA-certified organic, 100 percent grass-fed, 100 percent free-range beef burgers freshly ground on-premises and fresh-cut fries cooked in heart-healthy 100 percent olive oil. To complete the meal and satisfy everyone’s sweet tooth they offer fresh baked cookies and critically acclaimed hand-scooped milk shakes. Elevation Burger’s warm and welcoming restaurants are also environmentally friendly, utilizing renewable, non-polluting materials and surfaces including bamboo flooring, compressed sorghum tabletops and low – or no- VOC paints and sealants. 

With AOL Small Business calling Elevation Burger the “Next Big Chain,” and the Food Channel dubbing it one of the “up and comers” in the emerging “better burger” category, the innovative concept is rapidly expanding. The 10-unit-chain has franchise commitments to open over 60 locations in existing markets as well as Dallas, metropolitan New York and metropolitan Washington, D.C. Projections call for over 25 restaurants operating by the end of 2011 with the goal of 100 nationwide within the next few years.

As the nation’s first organic hamburger restaurant, Elevation Burger plans to stay ahead of the curve with innovative menu items and practices.

“We’re always trying to provide our guests with the highest quality and best tasting products in new and original ways. The Coca-Cola Freestyle machine is just one of the many implementations to revolutionize our guests’ dining experience at Elevation Burger,” said Hess. “The Freestyle is a great step forward—giving our guests additional healthy options at the soda fountain.”

Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, proudly announces that new panini sandwiches are now available. The available selection includes Buffalo Chicken, Turkey Melt, Chicken Mozzarella, and Caprese panini served on grilled, seasoned sourdough bread – sure to pique Saladworks fans’ interest and appetite in the winter months.

The Buffalo Chicken Panini blends Saladworks’ original, spicy buffalo sauce and creamy bleu cheese dressing on sliced chicken breast with mozzarella cheese.

The Turkey Melt, a classic menu item, gets the Saladworks touch with sliced turkey, bacon, and cheddar cheese melted with rustic thousand island dressing.

The Chicken Mozzarella combines sliced chicken breast and fresh mozzarella with warm marinara sauce.

Rounding out the new panini line is the Caprese. Fresh basil and sliced tomatoes adorn mozzarella cheese, topped with Saladworks’ signature balsamic vinaigrette dressing.

The panini line is yet another new, delicious menu offering from Saladworks. Earlier this year, the franchise added new salad ingredients to salad cases, now totaling over 50 fresh ingredients. New soups were also added to the menu this fall to pair with fan-favorite signature salads, create-your-own salads, and Fusion sandwiches.

“One of the reasons our create-your-own salad is such a popular menu item is because our fans want choices,” said Saladworks’ Founder/CEO, John Scardapane. “We recognize that, and pride ourselves on the variety of our menu offering. We know our fans will enjoy the new paninis as they have our fresh, made-to-order entrée-sized salads.”

Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, operates over 100 franchise locations in 12 states. In addition to its existing stores, the chain currently has over 60 units in development across the country. Saladworks locations offer a “fanatic’ly fresh” menu of flavorful salads with signature dressings, proprietary soups and Fusion sandwiches. Saladworks’ True Nutrition guide to healthy eating introduces signature salads averaged less than 300 calories and new “Powerhouse Food” ingredients. Saladworks was voted the nation’s number one salad franchise by Entrepreneur Magazine for 2009 and 2010. For more information on franchising or True Nutrition, please visit www.saladworks.com.

To kick off the holiday season, Bojangles’ has a special gift for its customers: a perfectly seasoned pork chop biscuit.

Available now through December at all company-owned Bojangles’ and participating franchise locations, the pork chop biscuit features a tender, perfectly seasoned pork chop served hot off the grill on a made-from-scratch buttermilk biscuit. Like all of Bojangles’ biscuit sandwiches, the pork chop biscuit will be available throughout the day to satisfy customers’ cravings, day or night.

“The pork chop biscuit is a favorite of many of our customers, and they are always excited when we bring this menu item back even for a limited time,” said Bojangles’ Senior Vice President of Marketing Randy Poindexter.    “Our pork chop biscuit is one of many unique ways Bojangles’ provides the taste and quality our customers have come to expect.”

The pork chop biscuit will be available in all 189 company-owned stores and at participating franchise locations. Like the holiday season, the pork chop biscuit won’t be around forever and is only available for a limited time.

Mesob Ethiopian Restaurant of Montclair, NJ is proud to announce two new additions to its line of premium, all-natural desserts – Vegan Oatmeal Raisin Cookies, and Cherry Oatmeal Raisin Chocolate Chip Cookies, made with a vegan batter with bittersweet chocolate chips added.

The cookies are prepared by local Montclair, NJ resident, Nicky Mesiah, creator of Miss Nicky’s Gourmet Toffee, who introduced Mesob to her health-conscious vegan and gluten-free product line.  Mesiah’s products have been reviewed on The Today Show, and have received honorable mention in the New York Times.

“We at Mesob feel it’s very important to listen to what our social media audience has to say, and knew they would comment if they could easily see what were inside the treats.  Within seconds of posting on Facebook, our customers posted positive responses, including one that said she would be there upon its debut.  Because our social media audience on Facebook, Twitter, YouTube and Flickr appear highly engaged with photos and video, we felt our customers would give us feedback if the cookies would visually connect with our audience.”

The new dessert cookies are made with a base of oats and flax seed.  Like other Mesob dessert menu items, these new cookies are baked from scratch recipes with all-natural ingredients.  Mesob Ethiopian Restaurant  never uses trans fats, artificial flavors or chemical shelf extenders.

Berekti Mengistu, owner of Mesob, met Nicky Mesiah, the cookie’s creator, at a local farmer’s market.  Says Mengistu, “I was excited to learn of the new cookies from Nicky, because they will fit on our menu of fresh, all-natural, no-preservatives added foods.  Furthermore, because the Mesob family practices religious holidays throughout the year which eliminate meat and meat products from our diets, we are very sensitive to the Vegan dietary needs of many of our customers.  These new desserts fit right in with our current all-natural desserts.  We listen to our customers and want to create the best experience for them.”

Mesob Ethiopian Restaurant is located at 515 Bloomfield Avenue, in Montclair, NJ.  For reservations or more information, call 973-655-9000 or visit Mesob online at http://www.mesobrestaurant.com.

Popeyes today announced multi-year agreements with two powerful marketing partners – The Coca-Cola Company and Dr Pepper Snapple Group – to implement a beverage strategy that is designed to be exciting for guests and more profitable for the restaurants.

“Popeyes has been working for quite some time on a common beverage strategy that will deliver results for our system,” explains Cheryl Bachelder, president and chief executive officer of Popeyes and AFC Enterprises, Inc. “The successful launch of Popeyes Cane Sweeeet Iced Tea this year demonstrated the power of a system-wide approach to beverage sales. Today we are putting in place a unified strategy for fountain beverages that we expect will provide great beverage brands to our guests and strong results to the operators of our 1,500+ restaurants nationwide.”

The announcement follows a thorough selection process conducted by a joint committee of franchise and corporate representatives. The committee reviewed proposals from all of the major beverage companies to identify the best options for the Popeyes system.

“The new beverage strategy and the selection of Coca-Cola and Dr Pepper are a win/win/win for everyone – a win for our brand, a win for the franchisees and most importantly, a win for our guests,” stated Popeyes franchisee Joe Haberkorn, chair of the joint beverage committee. “Working through this selection process as a team shows the power of what can be accomplished when our franchisor and franchisees work together with integrity and a shared commitment to the franchisees that will benefit from these partnerships.”

Just in time for the holidays, Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is offering decadent and festive Red Velvet Cake ice cream as its December Flavor of the Month. Featuring a mild, chocolate cake flavor with a sumptuous ribbon of cream cheese frosting, Red Velvet Cake ice cream is an ideal treat during the winter season and the perfect complement to any holiday menu.

“Indulging in rich and comforting desserts is part of the fun of the holidays,” said Brian O’Mara, Baskin Robbins Vice President of Marketing. “Our Red Velvet Cake ice cream, with its delicious chocolate and cream cheese flavors and cheerful red and white coloring, adds a little holiday spirit to any celebration.”

In Baskin-Robbins stores nationwide during the month of December, Red Velvet Cake ice cream is available by the scoop – in a cup or cone – or as a Baskin Robbins classic sundae. For at-home entertaining, events or as a host or hostess gift, Baskin-Robbins is also offering a Red Velvet Ice Cream Cake that features a frosted-whipped topping and red velvet cake crumbles. In addition, entertainers who want to create their own special holiday dessert with Red Velvet Cake ice cream can purchase the flavor in hand-packed pints, quarts and half-gallons.*

“Red velvet cake is an American classic that continues to grow in popularity among adults and children alike, especially during the holidays,” adds O’Mara. “The smooth flavor of our Red Velvet Cake ice cream will certainly delight dessert lovers as they celebrate the season with family and friends.”

*In California, Baskin-Robbins offers hand-packed ice cream in three sizes: small (12 oz), regular (1 lb., 8 oz), and large (3 lb.).

This season, the holiday lights will be hung with care in hopes that Pizza Hut’s Cheesy Bites Pizza soon will be there. Pizza Hut is announcing the search for America’s favorite holiday light displays in honor of the return of Cheesy Bites Pizza, a pizza surrounded by 28 pullable, poppable, dippable cheese-filled bites.

Pizza Hut invites wizards of wattage to upload photos of their holiday light creations – anything from an acre-long display to a well-lit condo balcony – to social.PizzaHut.com for the chance to win the grand prize:  Pizza Hut will reimburse the winner’s December electric bill, up to a maximum of $500, and provide enough Cheesy Bites Pizza to light up the night with delicious fun (a $100 Pizza Hut gift card).  As an added reward, the first 50 submissions also will be rewarded with a $12 Pizza Hut gift card.

“Christmas lights are one of our favorite holiday traditions,” said Chris Fuller, social media director at Pizza Hut. “At Pizza Hut, we want to reward the people who craft the most original, most creative, most fun car-stopping light shows with one of our original creations, Cheesy Bites Pizza.  Only Pizza Hut can give you the fun of pizza surrounded by 28 pullable, poppable, dippable cheese-filled bites.  Just like the best lights in your neighborhood, this pizza is really second-to-none.”

Pizza Hut will proudly showcase photo submissions on social.PizzaHut.com for all to enjoy.

How to Enter

Illumination impresarios can enter their masterpieces by visiting social.PizzaHut.com and uploading a photo of their festively-lit home. Pizza Hut will accept entries November 30 – December 13, 2010. The first 50 people who submit photos will receive a $12 Pizza Hut gift card.  No purchase necessary.  Subject to official rules, available at https://www.bitesforlights.com/rules.php.

Online Voting & Winning

Pizza Hut’s Cheesy Holiday Lights Judging Committee will judge submissions on originality, creativity and fun to select five finalists.  Online voting to select the grand prize winner will take place on social.PizzaHut.com December 17-21, 2010. The grand prize winner, as determined by online voting, will be named on or by December 23, 2010.

Prizes

The grand prize winner will receive a cash prize totaling his / her December electric bill, up to $500, and a $100 Pizza Hut® gift card. The four other finalists, as runners up, will receive a $50 Pizza Hut gift card.  Fifty Entry Prizes will be awarded, each consisting of a $12 Pizza Hut gift card.

Pizza Hut Cheesy Bites Pizza

From start to finish, each bite of Cheesy Bites pizza is stuffed with cheese, giving pizza fans the ultimate cheesy flavor they crave. To make Cheesy Bites Pizza, Pizza Hut takes a large pizza and surrounds the perimeter of the pizza with 28 pullable, poppable cheese-filled bites that take the place of a traditional crust edge.  The pizza is accompanied by marinara sauce, perfect for dipping the cheese-filled bites.  A large 1-topping Cheesy Bites pizza is $11.99 and is a limited time offer.

Benihana Inc. (NASDAQ: BNHNA)(NASDAQ: BNHN), the nation’s leading operator of Japanese theme and sushi restaurants, has announced the December Chef’s Special, a five-course hibachi feast of Filet Mignon and Hibachi Chicken for Two, that will leave guests more stuffed than their stockings this holiday season, for only $39.

Exclusively during the month of December, two guests can enjoy this Benihana teppanyaki treat of filet mignon and hibachi chicken, soup, salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $39.

Guests can complement this seasonal feast with a glass of Robert Mondavi Private Selection Cabernet Sauvignon, or one of Benihana’s featured holiday drinks such as a Cranberry Mojito or the signature red Beni-Tini.

Also through the end of December, Benihana is offering its unique gift ideas that will provide entertainment and an unforgettable experience for everyone. This holiday season give a friend or family member the exclusive opportunity to become a Benihana chef for the day with Benihana’s “Be The Chef” holiday package. The package includes a one-on-one training session with a Benihana chef to learn the art of teppanyaki cooking and a full Benihana teppanyaki performance to entertain family and friends around a Benihana hibachi grill.

In addition, Benihana will offer holiday gift cards, and for every $50 spent, purchasers will receive a $10 promotional gift card. Celebrate the season at Benihana this year, as all locations are open for regular operating hours on Christmas Eve and Christmas Day. Known for its fine Japanese cuisine and family entertainment, Benihana is the perfect place for all holiday events and gatherings.

For more information about the December Chef’s Special, holiday offers or to find a Benihana location, visit www.benihana.com.

Make spirits bright this holiday season by spreading goodwill to family and friends with delicious sweet treats from Krispy Kreme.

Mixing old favorites with new joyful delights, Krispy Kreme is offering a delectable Holiday assortment now until December 26. The jolly combo includes Krispy Kreme’s classic seasonal favorites:

• The Snowman Doughnut with white icing and a festive red scarf
• The Wreath Doughnut with red-iced holly berries and a bow
• The Chocolate Iced Glazed Doughnut with holiday sprinkles

Rounding out this year’s merry assortment are Krispy Kreme’s newest Holiday offerings:

• The Chocolate Peppermint Bark Doughnut: This decadent glazed chocolate cake doughnut, made with Hershey’s® Cocoa, is hand dipped in chocolate, then topped with crunchy peppermint bark.  
• The refreshing Peppermint Krispy Kreme Chiller®: This creamy peppermint-flavored chiller is topped with whipped cream and candy cane pieces — the perfect frozen treat for the holidays.

“Those looking for something truly unique and special this holiday season should stop by their local Krispy Kreme,” said Ron Rupocinski, corporate chef at Krispy Kreme. “Our sweet treats are sure to brighten any cheerful occasion this year.”

Krispy Kreme is also making gift giving simple with its charming Holiday Tins and 2011 Wall Calendars, which are available through December 31.

• The 2011 Wall Calendars feature Krispy Kreme’s road signs and are filled with four special coupon offers each month. Each calendar has more than $75 worth of money-saving coupons.
• The new collectible holiday tins come with delicious Krispy Kreme sugar cookie mix and holiday decorating sugar inside. Also included are the gifts that keep on giving: 12 gift tags with a coupon on the back of each for one free doughnut, coffee or hot chocolate.

Krispy Kreme’s new seasonal goodies are available now and will remain in participating U.S. and Canadian retail stores through December. Product offerings may vary by market.

For updates on special promotions, exclusive offers and local events, join “Friends of Krispy Kreme” by visiting www.KrispyKreme.com or interact with Krispy Kreme at www.facebook.com/KrispyKreme and www.twitter.com/krispy_kreme.

Patina Restaurant, the award-winning Relais & Chateaux restaurant that represents the highest culinary contemporary French cuisine, announced today a new prix fixe $59 four course offering, a $34 three course dessert and wine pairing menu, and no corkage fee Tuesdays. From the Butternut Squash Risotto to the Grapefruit and Tarragon Parfait paired with the Scacco Matto, Albana di Romagna (2004), Patina invites guests to take part and taste the tantalizing menus created by Executive Chef Tony Esnault, that demonstrate all the innovative twists Patina has to offer.

Four course $59 Market Menu includes:

• Maine Lobster and Chesnut Veloute with vegetable paysanne, crostini
• Butternut Squash Risotto with mustarda di cremona, sage emulsion
• Roasted Jidori Chicken with fall vegetables, jus vinaigre
• Green Apple and Coconut Battera with crispy meringue

Dessert /pairing tasting include:

• Exotic Fruit Salad, Ginger Glace with lychee gelee paired with Moscato D’Asti, Barolo, Itali (2006)
• Grapefruit and Tarragon Parfait with black olive tuile paired with Scacco Matto, Albana di Romagna, (2004)
• Valrhona Chocolate Coulant with Thyme Ice Cream and Tea Clouds paired with Rooiblos Late and Caramel Bailey’s

“We have created these special menus so our guests can sample and experience the many tastes of Patina,” said Master Chef Joachim Splichal. “Also to say thank you to our guests, we will have no corkage fee on Tuesdays.”

Patina is one of L.A.’s finest and most elegant dining destinations known for their tasting menus – from a vegetarian menu, to daily market menus, to seasonal specialties including wild game and truffles. Patina also offers an acclaimed wine list of more than 1,600 selections from around the world.

For more information on Patina Restaurant and to view complete menus, please visit: www.patinarestaurant.com.

Located in the spectacular Walt Disney Concert Hall in Downtown Los Angeles, our flagship restaurant Patina expresses the highest culinary ideals of Master Chef Joachim Splichal. This Relais & Chateaux property pampers its guests with seasonal tasting menus, gourmet cheeses, caviar service, and an award-winning wine list. The recipient of a prestigious Michelin star, Patina’s elegant al fresco dining, stylish late night cocktail bar and always-impeccable service, define luxury dining on the West Coast.

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, has selected the top 10 finalists of its national online flavor creation contest and is now calling on ice cream lovers across the country to select the winning flavor that will be featured in Baskin-Robbins shops nationwide June 2011.    

During October, ice cream enthusiasts had a unique opportunity to play mix-master and create their own ice cream flavor with the Baskin-Robbins virtual Flavor Creator. Nearly 20,000 people channeled their imagination to mix their own ingredients to create a signature ice cream flavor from 31 base flavors, a variety of ribbons such as fudge or peanut butter and oodles of different mix-ins ranging from candies to cookies. People can vote for their favorite ice cream creations beginning today through December 12 at http://bit.ly/aQxxIP.

“We were extremely impressed with the creativity and novelty of all the ice cream fans who created their dream Baskin-Robbins ice cream flavor,” said Brian O’Mara, Baskin-Robbins Vice President of Marketing. “We salute our top 10 finalists and thank everyone who participated in the online contest, and we look forward to seeing which one of the flavors will be added to our expansive ice cream library alongside our world famous flavors such as World Class Chocolate, Jamoca Almond Fudge and Gold Medal Ribbon.”

The 10 finalists and their outstanding ice cream creations include:

• Blueberry-Lemon Trifle, Paula Tribe, Olyphant, PA: Blueberry ice cream with golden cake pieces and a blueberry ribbon.
• Bunches of Crunches, Diane Sroga, Chicago, IL:  Chocolate ice cream with pecans, Heath Bar pieces and a caramel ribbon.
• Cherry Berry Swirl, Stefani Gabrielsen, Poachontas, AR:  White Mousse ice cream with cherries, strawberries and a raspberry ribbon.
• Cherry Pie, Roxanne Savedra, Lebanon, OR:  Vanilla ice cream with cherries, pie crust pieces and a cherry ribbon.
• Heavenly Cloud, Christine Karpinski, Albany, OR:  White Mousse ice cream with chocolate flakes, caramel-filled chocolate cups and a caramel cinnamon cream ribbon.
• Pineapple Cherry Inside-Out Cake, Beth Lovestead, Branford, CT: Pineapple ice cream with golden cake pieces, cherries and a cherry ribbon.
• Pecan Pie on the Fly, Lane Kessler, Medina, OH: Brown Sugar ice cream with pecans, pie crust pieces and a caramel cinnamon cream ribbon.
• Rally Round the Flag, Darlene Morris, Baton Rouge, LA: Vanilla ice cream with strawberry and golden cake pieces and a blueberry ribbon.
• Strawberry-Chocolate Mousse Pie, Catherine Gillund, Brentwood, CA: White Mousse ice cream with chocolate flakes, graham cracker pieces and a strawberry ribbon.
• The Red, White and Mousse, Megan Peregory, Middleburg, FL: White Mousse ice cream with golden cake pieces, strawberries and a blueberry ribbon.

Each finalist wins free ice cream for a year and the grand prize winner will have  their flavor immortalized in the Baskin-Robbins ice cream library and featured as the June 2011 Flavor of the Month.  The grand prize winner will also receive a trip for two to Boston that includes a three-night stay at a landmark Boston hotel, an evening at the theatre, $1,000 in spending money and a trip to Baskin-Robbins’ headquarters where he or she will meet the Baskin-Robbins culinary team and spend a day bringing their flavor to life. For more information and official rules, please visit www.BaskinRobbins.com/flavorcreatorrules.

Guests frequenting Stonewood Grill & Tavern will encounter new flavors as the popular restaurant unveils a new menu this fall. This is the first of many scheduled enhancements to the popular steak and seafood restaurant.

After a three-month review of restaurant guests’ consumptive behavior, Stonewood made menu changes to reflect better what guests want.

“Our goal is to evolve the restaurant menu by striking a delicate balance between continuing to serve our loyal guests and attracting new guests simultaneously,” said CEO and President Geoffrey D.K. Stiles. “We consider the newly refined menu an enhancement to our overall environment. And, so far, our customers are confirming we have made the right choices.”

In September, Stonewood management quietly tested the menu with the Heathrow location guests. The initial response was positive. Company officials state that the new menu brought a significant percent increase in sales. This sales increase pushed the company to hire additional staff and increase its planned investment in employee training programs at all locations.

Stiles, who considers himself a steak lover, was instrumental in adding a new rib eye steak to the new menu, and the new Florida Orange Cake, a three-layer cake reminiscent of a Dreamsicle dairy dessert.

Founded in 1999, Stonewood Grill offers a comfortable and inviting dining experience to its guests. With a stacked stone and mahogany decor, Stonewood offers a variety of hand-cut steaks and market-fresh seafood cooked over an oak-burning grill. The restaurant features a diverse wine selection, including 27 brands available by the glass and 58 brands available by the bottle. Stonewood Grill has 16 locations in Florida and one in Cary, N.C. For more information, visit http://www.stonewoodgrill.com.

Ed Bianchini, owner of Tweed restaurant is a huge wine fan and he is very excited about the wine list. “There are so many different kinds of wines out there and now you can get great quality for more affordable prices. We are taking full advantage of it! I have personally handpicked each bottle to make sure they at least meet my standards.”

Ed Bianchini had a Michelin awarded restaurant in south of France for over 20 years, and his passion for food and wine has now been transferred to his hometown Philadelphia.  Together with Chef David Cunningham he opened Tweed in the summer of 2010. They serve food from local farms and their goal is to use 100% locally farmed produce throughout the restaurant. They are working very hard to have a gastronomic menu based on the season for reasonable prices using local and organic farms.

“I want to show people it is possible to be sustainable and use local farmers from the tri-state area with out it costing you a fortune. It taste much better and nothing is better than knowing where your food is coming from. It is the way we have been eating for centuries, but it seems like we got lost somewhere in between the computers and the fast food.”

When you ask the servers where the meat is from they can actually give you the exact location and the name of the farm. This is why Tweed got selected to participate in the City Food Tour’s “Homegrown” special tour. It is a 2-hour tasting adventure taking you to the best organic spots in the city to teach you about the philosophy behind organic and locally farmed food. Chef David Cunningham will talk about the easy access to great produce and the importance of organic food. He will also provide tastings from his decadent menu.

The Homegrown food tour will continue on until Saturday December 18th. To get more information visit the web site: https://www.zerve.com/PhillyFoods/HoGrow

To learn more about Tweed go to: http://www.tweedrestaurant.com
Be a friend on Facebook: http://facebook.com/tweedrestaurant and follow them on Twitter: http://twitter.com/tweedphilly.

Bradley Chong had a McRib for lunch Nov. 13. He had another the next day, and the next day, and the next. In fact, he says he’s eaten a McRib practically every day since McDonald’s brought back its sauce-laden, processed pork patty this month.

Chong knows his access to the McRib won’t last forever. On Dec. 5, it will disappear from the McDonald’s near his home in Honolulu and from every McDonald’s in America. There’s no telling when it will return.

Is a McRib shortage to blame? No. McDonald’s sells the sandwich year-round in Germany. But even though fans clamor for it in the United States, McDonald’s spokeswoman Ashlee Yingling says “it’s always been a promotional menu item” available for just a few weeks at a time.

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This week, Fuddruckers introduces Fudds Favorites, the restaurant’s most popular premium-cut burgers with toppings from the grill. Fudds Favorites include Bacon Cheddar, made with thick-cut hickory-smoked bacon and cheddar cheese; Three Cheese, which has Swiss, cheddar and Monterey Jack cheeses melted on top; and The Works, topped with thick-cut hickory smoked bacon, sautéed mushrooms and American cheese. Fudds Favorites are being offered at limited-time, good-value prices in 1/3 and 1/2 lb. Fudds Deal combos, which include the burger, wedge-cut fries and soft drink. Prices may vary in some participating restaurants. All three Fudds Favorites may also be purchased a la Carte in 1/3, 1/2, 2/3 and 1 lb. burgers.

“You can’t beat the quality or taste of a Fuddruckers burger – especially when you top them with our most popular items from the grill,” said Chris Pappas, Fuddruckers CEO. “Fudds Favorites are also a great deal because it allows our guests to have what they love at prices they’ll also love.”

Guests can visit Facebook.com to join the Fuddruckers conversation and Fudds eClub for the latest news and perks. To learn more about Fuddruckers, visit Fuddruckers.com.

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), home to the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, salads, appetizers, soups, sandwiches, and desserts, opened its first full-service restaurant in Tucson, Arizona today.

The new 4,400 square-foot restaurant features an outdoor patio and is located on the south side of the Tucson Mall, next to the H&M clothing store. The restaurant will operate from 11 a.m. to 10 p.m., Monday through Thursday; from 11 a.m. to 11 p.m., Friday and Saturday; and from 11 a.m. to 9 p.m. Sundays. Guests can dine in or place a Curbside take-out order by ordering online at www.cpk.com, using their CPK iPhone app, or by calling (520) 407-5004.

Following CPK’s tradition of giving back to the community, the new Tucson location will donate 100% of all dine-in pizza sales during regular business hours Tuesday, November 30, 2010, to the Diamond Children’s Medical Center (DCMC). A partnership between University Medical Center and The University of Arizona Steele Children’s Research Center, DCMC is focused on bringing advanced care and compassion to all children in Southern Arizona. It will be the only children’s health facility in southern Arizona connected to an academic medical center, allowing children the advantage of being treated by leading experts with the latest diagnostics and therapeutic procedures.

The new Tucson CPK menu will feature all of the popular favorites and a number of new menu items, including:

• Four Seasons Pizza with imported Italian tomatoes, oven-roasted artichoke hearts, salami, fresh mushrooms, mild onions, and fresh Mozzarella cheeses topped with fresh herbs and Parmesan cheese;
• Roasted Artichoke and Spinach Pizza, inspired by CPK’s popular Spinach Artichoke Dip, with a blend of oven-roasted artichoke hearts, sautéed spinach and garlic, Fontina, Mozzarella and Parmesan cheeses and a spinach artichoke sauce;
• Baby Clam Linguini featuring linguini fini and baby clams with garlic, fresh Italian parsley, Parmesan cheese, white wine and red pepper flakes tossed in either a light lemon cream sauce or imported Italian tomatoes and fresh basil;
• Italian Deli Sandwich, a combination of spicy Capicola ham, salami and pepperoni topped with Mozzarella and Fontina cheeses, basil and shredded lettuce tossed in a herb-mustard Parmesan vinaigrette;
• Turkey Stack Sandwich oven-roasted turkey breast, sliced fresh Roma tomatoes, mayonnaise, shredded lettuce and Grey Poupon Dijon honey mustard; and
• Butter Cake, CPK’s newest dessert, an oven-baked butter cake served with fresh whipped cream.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Margarita and popular favorites such as Cranberry Mint Cooler and Cherry Lime Sparkler.

Domino’s Pizza, along with families across the nation, is getting ready for the hustle of the holidays!  The night before people enjoy a Thanksgiving Day feast with friends and family, many choose the convenience of fueling up on pizza – making Thanksgiving Eve one of the busiest nights of the year for Domino’s.

Because so many will make this Wednesday night a family pizza night, Domino’s will be delivering more than 1.1 million pizzas to homes across the country.

“As weary travelers roll into their destinations the night before turkey day, Domino’s Pizza is making sure a delicious, hot meal for the family is only a few clicks or a phone call away,” said Chris Brandon, Domino’s Pizza spokesperson. “It’s one of those days we circle on the calendar well in advance. Our stores stock up on ingredients and get plenty of delivery drivers ready to make sure we meet the needs of our hungry customers across the nation.”

A day consumers have circled is the day after Thanksgiving – of course, to take advantage of big savings. From Black Friday to Cyber Monday, the big deals of the long weekend bring with them a bit of shopping madness. Domino’s hopes to ease the insanity with its Feed the Shoppers Twitter giveaway.

Beginning today through Dec. 5, 2010, customers can enter to win a free meal in the form of a $15 Domino’s Pizza gift card at twitter.com/dominos.  To enter, consumers simply must follow @Dominos and tweet the phrase, “I’m entered to win a free meal from Domino’s ($15). Follow @Dominos & RT to enter! #feedtheshoppers Rules: http://bit.ly/dpz_fts”.

Domino’s will give away 20 gift cards every day during the 2-week period.

“We want everybody to have a stress-free holiday shopping experience, which means giving them a break from the madness to enter to win some pizza on us,” said Brandon. “Use the winnings for yourself when you don’t feel like cooking after a long shopping marathon. Or better yet, use it as a gift to mark a name off your holiday shopping list.”

Consumers hungry for an easy and affordable gift this season can also visit www.dominos.com to treat family and friends to a Domino’s gift card.  Gift cards are available in denominations of $5 to $100 and are redeemable online.

NO PURCHASE NECESSARY.  A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.  LEGAL RESIDENTS OF THE 48 CONTIGUOUS UNITED STATES (D.C.) 18 YEARS AND OLDER.  VOID IN ALASKA, HAWAII, AND WHERE PROHIBITED. Sweepstakes ends 12/5/10. For Official Rules, prize descriptions and odds disclosure, and to enter, visit http://more.dominos.com/2010/11/feed-the-shoppers/.  Sponsor: Domino’s National Advertising Fund Inc., 30 Frank Lloyd Wright Drive, Ann Arbor, MI 48106.

Fleming’s Prime Steakhouse & Wine Bar has introduced its newest private label wine — Forty-Six Diamonds, Cabernet Sauvignon, Sonoma Valley, 2008 — which is available in each of its 64 restaurants across the country.

Marian Jansen op de Haar, Fleming’s National Director of Wine, partnered with famed California winemaker Walter Schug and his son Axel of Schug Winery to bottle this 2008 blend. Walter Schug was the winemaker for Joseph Phelps in 1974 when they introduced Napa’s first officially recognized Bordeaux style blend, the iconic Phelps Insignia.

The grapes for this year’s Forty-Six Diamonds were sourced from four outstanding Sonoma Valley vineyards: Rancho Salina, located in the hills next to the famous Monte Rosso vineyard; Atwood, located in a cool, foggy patch on the valley floor near Kenwood; and Horne and Ricci, both in Carneros. The wine is a big, polished Cabernet-blend with dark cassis, plum, blueberry and black currant fruit flavors, with fine-grained integrated tannins and a long finish.

Fleming’s produced its first private label Forty-Six Diamonds in 2007 and since that time has collaborated annually with premium wineries and winemakers to create a wine that is truly one of a kind.

“Forty-Six Diamonds was a natural progression for Fleming’s ongoing commitment to provide the very best wine experience for our guests,” says Jansen op de Haar. “We enjoy creating memorable times on many different levels, and we’re proud to share this limited-edition private label wine with our guests. Our goal every year is make food friendly, harmonious wines that reveal their origins.”

Other winemakers who have collaborated in the creation of Forty-Six Diamonds in past years include Michael and Rob Mondavi, Jr. of the famed Napa family, Ken Deis of Flora Springs, and Georges and Franck DuBoeuf of Beaujolais. According to Jansen op de Haar, in 2011 Fleming’s will partner next with Salvatore Ferragamo of Il Borro Winery in Tuscany, Italy.

Thomas Arvid, internationally renowned artist and wine aficionado who was commissioned to create the label for this handcrafted boutique wine, also assisted in the blending of Forty-Six Diamonds. Each year, his label design features a diamond shape in homage to the wine’s name. Arvid’s oversized still life paintings of wine and the rituals around it adorn the walls of every Fleming’s Prime Steakhouse & Wine Bar across the country.

White Castle Cravers can bring their own favorite taste to Thanksgiving dinner on Thursday, Nov. 25, by creating White Castle’s Turkey Stuffing, a tradition among fans of the Original Slider® for 20 years.

White Castle’s Turkey Stuffing is quick and easy to make, especially for cooks preparing the entire Thanksgiving dinner. The recipe is:

10 White Castle hamburgers, pickle removed

1 1/2 cups diced celery

1 1/4 teaspoon each ground thyme and ground sage

1 1/2 teaspoon coarse ground black pepper

1/4 cup chicken broth

Tear burgers into small pieces into a large mixing bowl. Add celery and seasonings. Toss and add chicken broth and toss ingredients together again. Stuff cavity of turkey just before roasting. The recipe makes about nine cups, enough for a 10 to 12 pound turkey. Note:  Allow one White Castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

“Family and tradition are both important to White Castle and we’re excited about the longevity of the stuffing recipe,” Jamie Richardson, vice president of corporate relations, said. “The recipe is a way for Cravers to enjoy White Castle during their Thanksgiving feast.”

All White Castle restaurants are open on Thanksgiving to help Cravers with a last-minute urge to make the stuffing or to enjoy any other White Castle treat.

Cravers on holiday also can visit www.HouseofCrave.com to purchase White Castle’s Original Slider®-scented candle.

“The holiday season is also about giving back and Cravers can purchase the Original Slider® candle and give back to a great cause,” Richardson said. “The net proceeds of the candle sales go to Autism Speaks and cravers can fill their house this holiday season with the steam grilled-on-a-bed-of-onions scent.”

The candle is one of a number of White Castle gifts available for holiday purchase on the website.

Starting November 17, Bruegger’s will offer its guests just what they need to beat the chill on a crisp winter day. The bakery operator, with 300 locations in 26 states, will reintroduce two favorites for a limited time only — a lunch combination of its Four Cheese and Tomato Panini and Fire Roasted Tomato Soup, and its indulgent Cinnamon Roll Bagel.

The Four Cheese Panini and Fire Roasted Tomato Soup pairing has all the qualities of classic comfort food: a steaming cup of sweet tomato soup served with a sandwich of melting cheeses and fresh sliced tomatoes inside fresh-baked bread, grilled to perfection – all at a satisfyingly low price.

For those guests with a sweet craving, Bruegger’s Cinnamon Roll Bagel is back by popular demand. To make the decadent treat, Bruegger’s uses its classic bagel dough mixed with brown sugar and cinnamon. Warm from the oven, the Cinnamon Roll bagel is drizzled with vanilla icing and creates the perfect complement to a cup of coffee on a chilly winter morning or a pick me up after a day of holiday shopping. Another treat sure to please is Bruegger’s fresh baked Snicker Doodle Cookie, topped with holiday sprinkles.

As psychologist Avery Gilbert says: “Just inhaling the scent of cinnamon can improve your mood, vigor, concentration and can even make you kinder.”

For those that want to share the flavorful offerings of Bruegger’s this holiday season, Bruegger’s offers gift cards in a variety of denominations. For the coffee, tea and soda lovers on the holiday list, Bruegger’s Bottomless Mug is a gift that keeps on giving. Guests who purchase the mug will not only receive unlimited free refills of coffee, tea or soft drinks for a full year — they’ll contribute to a great cause. Bruegger’s will donate a portion of proceeds from every Mug purchased between Oct. 27 and Dec. 31, 2010 to the Children’s Miracle Network and its local affiliate children’s hospitals.

Jack in the Box restaurants is bringing back the Bonus Jack and reintroducing the Secret Sauce that made it so delectable. A popular menu item that debuted in the 1970s, the Bonus Jack features two beef patties topped with two slices of American cheese, lettuce, pickle and Secret Sauce and served in a triple-decker bun. For a limited time beginning this week, participating Jack in the Box restaurants are offering the double-patty burger along with a small order of fries and small drink in the Bonus Jack Combo Meal for the suggested price of $3.99, plus tax.

“This is a big burger and hearty meal at a very retro price,” said Tammy Bailey, division vice president of menu marketing and promotions for Jack in the Box Inc. “Our guests today can now experience a popular blast from Jack’s past and a value-priced combo meal that is particularly appealing to those on a tight budget.”

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 19 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia. For more information, visit www.jackinthebox.com.

The Bonus Jack is not offered in the following markets: Kansas City, Lubbock, Salt Lake City/St. George and Twin Falls.

Bistro Z, the upscale modern American bistro at the DoubleTree Hotel in Tarrytown, recently introduced a new dinner menu that features a selection of local, seasonal foods, taking advantage of the restaurant’s place in the Hudson Valley.

New starters include pumpkin and sage ravioli with dried cranberries, pumpkin seeds and shaved asiago cheese; and porridge of polenta with sautéed mushrooms and white truffle oil. These starters join menu favorites including a baby spinach salad with aged goat cheese, cremini mushrooms and Dijon mustard vinaigrette and poached jumbo shrimp.

Entrée newcomers include a grilled pork chip with braised red cabbage, seedless red grapes and applejack reduction; pan roasted chicken breast with mushroom risotto and grilled broccolini; lamb loin chops with parsnip puree and haricot vert; and citrus braised veal osso buco, with horseradish and chive mashed potatoes. Also available on the entrée menu are a grilled salmon filet with braised winter greens, lemon confit and fingerling potatoes; a Long Island duck breast with mustard and pine nut spaetzle and roasted baby spinach; and a pan roasted beef tenderloin and grilled jumbo shrimp duo with Bordelaise sauce, among others.

For a sweet ending, try a decadent dessert such as New York cheesecake with white chocolate curl, a warm apple tart with vanilla ice cream, a vanilla custard cream with burnt sugar topping or choice of sorbet or ice cream.

“We are committed to offering local food that highlights the season’s best produce,” said Executive Chef James Rosenbauer. “It’s a wonderful challenge to create a new menu around the Hudson Valley’s bounty.”

Bistro Z is open daily for breakfast, lunch and dinner, from 6:00 a.m. to 10:00 p.m. and is located at the DoubleTree Hotel, 455 South Broadway in Tarrytown, New York.  For more information or reservations for Bistro Z, please call (914) 524-6410 or check their Website at www.bistrozny.com.

The DoubleTree Hotel offers 247 guest rooms, and the largest Grand Ballroom in Westchester, with 10,000 square feet of space.  A total of 24,000 square feet of meeting and pre-function space also includes another ballroom and 17 meeting rooms.  In addition, the hotel offers a complimentary Business Center, spa, indoor pool, sauna, fitness center and a separate Glatt Kosher kitchen for accommodating Kosher events.

Set on 11 acres of landscaped grounds in the heart of the Hudson Valley, the new DoubleTree Hotel is conveniently located just off Exit 9 of I-87 in Tarrytown, NY.  The hotel is just 15 minutes west of the Westchester Airport, and 25 minutes north of New York City and LaGuardia International Airport.  Nestled in a corporate atmosphere near many Fortune 500 companies, the DoubleTree offers a country atmosphere and friendly service for both business guests and vacationers.

Benihana Inc. (NASDAQ: BNHNA; BNHN), the nation’s leading operator of Japanese theme and sushi restaurants, invites guests to celebrate with friends and family around the teppanyaki table this holiday season. Benihana now offers several holiday promotions including its “Be The Chef” package and a gift card promotion that will allow guests to further enjoy an authentic and unique dining experience.

For a limited time this holiday season, Benihana is offering restaurant guests the perfect holiday gift and opportunity to become a Benihana chef for the day and learn the art of teppanyaki cooking on the hibachi grill. Benihana’s “Be The Chef” package will give a friend or family member the chance to experience Benihana firsthand with a private lesson in teppanyaki cooking from a master Benihana chef and then cook a 5-course meal for family and friends.

The “Be The Chef” package includes a one-on-one training session with a Benihana chef to learn how to cook teppanyaki style on the hibachi grill; a full Benihana teppanyaki performance by the gift recipient to entertain friends and family; a masterpiece meal created to enjoy with three additional guests; an official Certificate of Completion certifying the gift recipient as a Teppanyaki Master; and a complimentary souvenir photo of the performance that can be downloaded and shared with additional friends and family.

Included in the package is Benihana’s “Splash ‘n Meadow” dinner which features hibachi steak and shrimp, vegetable fried rice, onion soup, salad, hibachi vegetables, homemade dipping sauces, Haagen-Dazs ice cream and Japanese hot green tea. On sale at participating locations through the holidays, the “Be The Chef” package for four people is $140. Additional guests can be added for only $35 per person, and Benihana is offering a special price of $250 for eight guests.

Also for the holidays, Benihana offers gift cards that allow family and friends to get together in the perfect atmosphere for a gathering or special event. For every $50 spent on Benihana gift cards, purchasers will receive an additional $10 promotional card to be used January 2, 2011 through March 31, 2011. In addition, restaurant guests can celebrate the holidays at Benihana, as all restaurant locations are open on Christmas Eve and Christmas Day.

“This holiday season, you can give a unique gift to a friend or family member that can be enjoyed by everyone,” said Richard C. Stockinger, chairman, chief executive officer and president of Benihana. “Celebrate the holidays with one of our many festive offers and share an unforgettable dining experience with your loved ones.”

For more information about Benihana, visit www.benihana.com.