Posts Tagged ‘pizza’

OUT WITH KIDS’ MENUS!

November 1, 2014

french-fries-and-chicken-nuggets

So let me be bold and say it: YES I am TOTALLY AGAINST KIDS MENUS as they are currently presented in the majority of restaurants. The usual triad of chicken nuggets and fries, cheese and tomato pizza and tortellini is sad. Sad, because at a restaurant we have a wonderful opportunity for children to taste new foods, to sample familiar foods presented differently, and to enjoy eating food in a social environment which may be more conducive to exploration and discovery. I applaud parents who ignore the typical Kids Menu and get half portions or sharing portions from the regular ‘adult’ menu for their kids. I applaud restaurants who offer this option and have no Kids Menu! I appreciate that parents often resort by default to the Kids Menu in the name of meal tranquillity, getting some food into their kids’ bellies and avoidance of food waste, but what a limited option we are offering our children! And we are setting them up for life to have a limited palate (not to mention the likelihood of a less-balanced diet).

Interestingly, this week the Washington Post ran a front page article on just this topic (click link below). It seems to have created a buzz on a national level in the US. Can we extend this buzz internationally? Parents, food and nutrition educators and chefs worldwide….unite and take action now!

http://www.washingtonpost.com/lifestyle/food/advocates-want-restaurants-to-stop-catering-to-young-diners-with-kids-menus/2014/10/30/ef0297d2-561c-11e4-892e-602188e70e9c_story.html

Advertisements

Anybody for some wine…sort of?

August 15, 2010

A good glass of red wine is appreciated by many as an accompaniment to their meal. And wine is often used to add that special flavour to a recipe we are cooking. However, there’s a new wine product on the market which comes neither in a bottle nor in a carton, but in a bag. It’s called wine flour.

Wine flour is made by taking grape skins and seeds (called pomace in the wine-making industry), drying and sifting them, and then milling them until they are incredibly fine. The resulting flour offers many of the healthy components that researchers have discovered in red wine, such as the anti-oxidant resveratrol. It is also rich in iron, calcium and fibre, and is a good source of omega 3 and 6 fatty acids.

Food technologists and recipe developers claim that wine flour has no impact on a product’s texture when used in calculated amounts. However, it does have a significant effect on taste and colour. Of note is the deep burgundy hue it gives to products and dishes to which it is added.

Wine flour is already being used or trialled in foods such as breads, crackers, bagels, muffins, cereal bars, pasta, as well as protein beverages or tea. Restaurant menus in the USA and Canada list items such as Cabernet pizza dough, Purple-hued Fettuccine with Baby Octopus, Olives and Tomatoes and Cabernet Chocolate Lava Cake, to name a few.

I have not come across wine flour or wine flour products in Malta yet, but would not mind tasting any of them given the above menu items. Of course, the sustainability aspect and health value of wine flour are noteworthy as well. What do you think?