Certified Steak and Seafood (CSS) is announcing that on Thursday, December 8th, 2011, the company will be holding a promotion unlike any other. It’s called, the “Name Your Own Price and Let Us Put Our Food In Your Mouth So You’ll Be a Customer For Life Deal.”

The team at Certified Steak and Seafood believe that once people try the premium steak and seafood products offered they will become a customer for life. Since the Holidays are just around the corner, the company believes this is a great way to add to the festive holiday atmosphere. In short, the company expects this deal to be a win-win for everyone. Customers will go to the CSS website, www.certifiedsteakandseafood.com, and through the chat program on the site, negotiate with Customer Care until each party reaches a price that both feel is reasonable.

The rules for the promotion can be viewed on the website’s promotions page www.certifiedsteakandseafood.com/promotions. The promotion will run only for one day, this Thursday from… continue reading

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CANBERRA, Australia (AP) — Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says.

In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding — a standardized fingerprint that can identify a species like a supermarket scanner reads a barcode — to prevent the mislabeling of both locally produced and imported seafood in the United States. Other national regulators around the world are also considering adopting DNA barcoding as a fast, reliable and cost-effective tool for identifying organic matter.

David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, said he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology as a means of certifying the authenticity of delicacies.

“When they sell something that’s really expensive, they want the consumer to believe that they’re getting what they’re… continue reading

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Britain’s biggest restaurant threw open its doors today – serving up to 2,100 diners a night.

Za Za Bazaar – an all-you-can eat buffet in Bristol – will dish up over a ton of rice and nearly 5,000 chickens every week.

The 30,000 sq ft harbourside eatery can seat over 1,000 customers at a time, with two sittings per night.

But the 120 staff will have their work cut out – with over 8,000 dirty dishes to wash on a busy Saturday night.

It is the first of a new nationwide chain of eight restaurants, with Za Za Bazaar hoping to create 1,000 new jobs over the next 18 months.

The restaurant is styled on the street markets of the Far East but serves food from all four corners of the globe.

A team of 36 chefs and eight porters will serve up everything from Chinese, Indian and Tex-Mex to piri piri chicken, pasta, pizza and traditional British food.

There will also be salad, sushi and deli sections, an entire stand devoted to desserts, and a bar serving 300 different… continue reading

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Arkansas home cook with top sirloin steak, instant rice, a mango, a few vegetables and a creative flair recently walked away from the 2011 National Beef Cook-Off® with a winning recipe and $25,000 in her pocket. Sheryl Little won the 29th National Beef Cook-Off “Best of Beef” grand prize with her Vegetable-Mango Beef Stir Fry. Her original creation topped 19 other finalists from across the country.

The judges, a panel of esteemed food journalists and bloggers, raved about Little’s recipe because of its unique combination of fresh fruit and vegetables and grain ingredients – and her use of one of the 29 lean cuts of beef. In addition, the dish is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

“It’s exciting to see cooks today combining healthy ingredients – including lean beef – from a variety of food groups and coming up with fun and delicious creations,” says South Dakota Beef Cook-Off Chairwoman Karla Pazour. Pazour, who raises cattle with her family near Pukwana, said CattleWomen organizers of the South Dakota Beef Cook-Off, held each year in conjunction with the state fair, are noticing similar trends in the… continue reading

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Is it the giddiness inherent with falling in love and anticipating imminent nuptials that has Palm Beach Steakhouse owner Andreas Kotsifos offering oh-so-sweet dining deals at his elegant restaurant?

Not really, although you might think so given how thrilled he is about his December wedding, when he’ll tie the knot with Heather Farmakis, a Lynn University adjunct professor, at Royal Poinciana Chapel.

“About two years ago,” Kotsifos says, “a mutual friend introduced us at the restaurant during one of our Greek nights.” (The Palm Beach Steakhouse features Greek cuisine, singing and belly-dancing on Thursdays.)

Was it love at first sight? “You know, I think it was,” Kotsifos says.

Patrons at the Palm Beach Steakhouse are extending best wishes to Kotsifos — and often while partaking in the restaurant’s dining deals, which include:

■ A Real Meal Deal, offering a three-course $25 dinner, with selections from the main menu, from 5-7 p.m. daily;

■ Sunday Madness, featuring a $10 complete steak dinner (cash only; purchase of one drink required) on… continue reading

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The U.S. First Lady Michelle Obama has revealed during a trip to an organic farm in Hawaii that her ‘favourite meal’ is steak and arugula.

Mrs Obama had been discussing how to tackle childhood obesity in the U.S. when she described the simple meal of steak accompanied with the fragrant salad, also known as rocket, as her ‘favourite’.

The First Lady had been at a roundtable discussion at the Ma’o Organic Farms in Waianae, Hawaii.

A White House transcript of the event told how, while meeting a farm employee, Mrs Obama was told that arugula, or rocket salad, was a particular favourite of his.

Mrs Obama replied: ‘That’s right. My favorite, too. Arugula and steak. I like it a lot. That’s good stuff.’

The First Lady then moved back to talking about the importance of properly adjusting the palates of… continue reading

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TAMPA, FL. (Daniel Johnson, Missouri Sports Magazine) – It’s only fitting that Outback Steakhouse, a longtime supporter of U.S. military troops and their families, chose today, Veterans Day, to announce a sponsorship agreement with Stewart-Haas Racing (SHR) and the No. 39 team of driver Ryan Newman, which is sponsored by the U.S. Army.

Outback will serve as the primary sponsor of the No. 39 Chevrolet Impala for two NASCAR Sprint Cup Series races during the 2012 season, and will be an associate sponsor on Newman’s car throughout 2012. Officially launching the sponsorship, Outback’s logo and a special message to United States Veterans will be featured on the decklid of Newman’s No. 39 U.S. Army Chevy during this weekend’s Sprint Cup event at Phoenix International Raceway.

“Given their leadership and performance on and off the track, we are pleased to partner with the likes of SHR and Ryan Newman,” said Jeff Smith, president of Outback. “Joining forces with the No. 39 U.S. Army Chevrolet on Veterans Day is extra special for Outback given our longstanding… continue reading

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Outback Steakhouse in Secaucus has signed on to the town’s Styrofoam ban, a first for the national restaurant chain. The local restaurant switched all products, with the exception of two items, to hard recyclable plastic.

The change comes after the town passed a resolution at the Oct. 11 council meeting banning the use of Styrofoam, or polystyrene, from schools, restaurants, and small businesses, because it is not biodegradable and can contaminate the soil and waterways.

A move toward sustainability

The measure is a step toward certifying the town with Sustainable Jersey, a program for municipalities that want to go “green.”

“It is a step in the right direction,” said Gonnelli at the council meeting. “We are going to ask anybody that does takeout to get rid of [their Styrofoam] stock and replenish it with something biodegradable.”

“We are big believers in being a leader in the community,” said Howard Rosen, proprietor for Outback Steakhouse in Secaucus. “We don’t want

Read more: Hudson Reporter – Outback Steakhouse joins Styrofoam ban A first for the restaurant chain… continue reading

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LAS VEGAS (FOX5) -How would you like to be one of Oscar Goodman’s “broads”?

An open audition set next week will fill in the six spots open to become the women of the former Las Vegas mayor’s new Oscar’s steakhouse at Plaza Hotel and Casino.

The restaurant said the “Broad-casting” call will be scheduled for Nov. 17 from noon until 3 p.m. and Nov. 19 from 4 p.m. until 7 p.m. at the Plaza’s showroom off of the casino floor.

The steakhouse and the Italian speakeasy and grill, Simpatico, will also look to hire more than two dozen people for food serving, bartending, hosting and bar porting positions.

A job fair for those positions will be held Nov. 16 through Nov. 18, from 9 a.m. until 1 p.m. each day at the third… continue reading

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HEATING food advanced human evolution because cooked meat and vegetables provide the body with more energy than raw food, US scientists said today.

Researchers from Harvard University came to the conclusion after studying the diets of two groups of mice, one fed on raw meat and vegetables and the other on cooked.

They found that regardless of whether the rodents were fed meat or vegetables, the cooked variety delivered greater amounts of energy, leading to bigger, stronger mice.

Early humans suddenly evolved to have bigger brains and stronger bodies around two million years ago, and the researchers suggested that this change occurred because it was in this period that they learned how to control fire and started to cook.

Before this, all their food had… continue reading

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