Today, global charities, families, businesses, community centers, students, and more will come together for #GivingTuesday.
No Kid Hungry has decided to join in the fun and raise $25,000 for their campaign to end childhood hunger. The impact will go even farther because for every dollar raised up to the $25,000 goal, Tyson Foods will match it, giving No Kid Hungry the potential to raise over $50,000 in a single day!
Childhood hunger is a big problem with a simple solution. Sixteen million kids in America aren’t getting the food they need. $1 connects a child to up to 10 meals. If No Kid Hungry reaches their goal of $25,000 today, they will be able to provide hungry children with access to 250,000 additional meals. With Tyson Foods generous matching of donations dollar for dollar, that number of additional meals will rise to 500,000!
Some folks don’t like to dine out on Thanksgiving because they fear they’ll miss out on the leftovers — and the joy of making a turkey-gravy-stuffing-cranberry sammie at 11PM that night. However, many restaurants are now offering leftovers to-go for diners who want the best of both worlds (delicious, fuss-free restaurant fare and a reason to raid the fridge for a few days). Regardless of how many leftovers I take home, I’m kind of done with turkey and all the trimmings after two days (Thursday included). Let us know what your Thanksgiving food threshold is in today’s dining poll.
Thanksgiving — the best holiday in the world because it’s all about food — is less than a week away. We cannot wait, and based on these reviews, chefs and OpenTable diners can’t either. Turkey is getting tucked into everything from meatballs and pates to sandwiches and tacos — and more. Turkey is a terrific source of lean protein as well as iron, zinc, and B vitamins. Find out what OpenTable diners are saying about turkey lately.
* Butcher & the Boar, Minneapolis, Minnesota: ”Don’t miss the wood-fired oysters or the turkey braunschweiger pate on the meat sampler plate.”
* Cafe Provence, Brandon, Vermont: ”With Thanksgiving on my mind, I ordered the turkey pot pie. Much to my surprise, this amazingly tasty dish was filled with all of my Thanksgiving favorites. Tasty gravy with chunks of turkey, mashed and sweet potatoes, cranberry chutney, asparagus, stuffing — YUM!”
* Einstein’s, Atlanta, Georgia: ”We have tried multiple things on the menu and continue to be impressed. The E=Grill (turkey club on French toast) is out of this world.”
* Jake’s, Palm Springs, California: The turkey BLT was excellent! Would definitely come back!”
* L. Woods Tap and Pine Lodge, Lincolnwood, Illinois: ”I was all set to order my favorite meal there when I thought I would give their special a try — BBQ turkey meatloaf. Let’s just say I have a new favorite meal now!”
* Mama Ricotta’s, Charlotte, North Carolina: “Turkey meatball was phenomenal. We were talking about going back for lunch the next day after the race, and we hadn’t even finished dinner!”
“The San Francisco Bay Area reservation-taking restaurant industry experienced a lift for the third quarter in a row, while most other major metropolitan areas that we track were essentially flat,” said our own Duncan Robertson, Chief Financial Officer of OpenTable. “The anomalous spike in Philadelphia was attributed to the timing of restaurant weeks which occurred in September rather than October this year.”
OpenTable Restaurant Industry Index
The OpenTable Restaurant Industry Index is based on data gathered from more than 10,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation.Continue reading…
Just in time for the holiday dining season,we arepleased to celebrate the 2013 Diners’ Choice Award winners for the Top 100 American Fare Restaurants in the United States. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.
With a strong showing from restaurants in America’s heartland, the winners are scattered throughout 29 states and Washington, D.C., and include Bluestem in Kansas City, Lola-A Michael Symon Restaurant in Cleveland, and Senza in Chicago. Ohio and Texas take top honors with eight winners apiece, followed by South Carolina with seven. California, Colorado, New Jersey, and New York each boast six winning restaurants. Maryland and Pennsylvania both claim five winners apiece, while Missouri, North Carolina, and Virginia each have four honorees. Connecticut, Florida, Illinois, and Kentucky all have three winning eateries; and Georgia, Michigan, Oklahoma, Tennessee, and Utah have two. Hawaii, Kansas, Massachusetts, Maine, Minnesota, Montana, Nebraska, Oregon, and Washington, D.C. are also represented.
Smoke gets in your eyes — and it can also get in your food! While smoking fish and meats is likely as old as eating fish and meats, chefs and mixologists have been smoking other ingredients to add another layer of flavor to dishes and drinks. Find out what OpenTable diners are saying about this tasty technique.
* Autre Monde, Berwyn, Illinois: ”The braised short rib melted in my mouth, and the fresh chard accompaniment was perfect for a cool fall evening. Even better, the smoked lamb shank was to die for.”
* Bar Tartine, San Francisco, California: ”Standouts were roasted beets and another course of smoked potatoes — which had some of the most lovely smokey flavor I can recall.”
* Cook Hall, Atlanta, Georgia: ”Smoked Old Fashioned that arrives in a closed mason jar with smoke enclosed … ready to shake and infuse!”
* The Farm House, Nashville, Tennessee: “We started our night with the cornmeal-crusted quail and waffle with smoked honey, then the beet salad. Both were excellent.”
* Fatty Cue, New York, New York: ” If you love smoked foods, this is the place for you — even the watermelon was smoked (and delicious)!”
* Hakkasan, San Francisco, California: ”Don’t miss the Shanghai dumplings and the fall-off-the-bone tea-smoked short rib.”
* Maysville, New York, New York: ”Gotta try the smoked oysters.”
* Metropole, Cincinnati, Ohio: ”The bread and smoked butter was very good — the highlight.”
* Mile End Delicatessen, New York, New York: ”Dinner stars that we tried include appetizers of fried artichokes, beet salad and chopped liver, entrees of smoked meat burger (messy to eat but worth the fight), grilled trout (who would’ve thunk!), and a sausage plate.”
* Mistral, Princeton, New Jersey: “Of the six dishes we ordered, these were the standouts: the corn arapa, which is like a cornbread pizza with a generous amount of duck confit and other delicious things as toppings, the smoked pappardelle with Brussels sprouts, which my husband wanted seconds of.”
* Niche Restaurant, Clayton, Missouri: ”Smoking egg, short rib, steak, cocktails, quality rolls and butter — all delicious.”
The 10th Annual San Diego Bay Food and Wine Festivalkicks off on November 18, 2013, and runs through November 24th. The crossroads of classic cuisine, legendary wine, spirits, craft beer, and culinary all-stars, the San Diego Bay Food and Wine Festival features an array of cooking classes, food and wine tastings, exhibits, auctions, and more. Celebrity chefs, from San Diego’s own Brian Malarkey (Searsucker) to Top Chef Richard Blais (The Spence) – and many, many more, are helping celebrate the best of the San Diego Bay area’s food scene!
To celebrate, we’re giving away 10 pairs of tickets — two pairs a day for five days — to Passion for Fusion with Master Chef Peng S. Looi on Thursday, November 21, 2013, from 11:30 AM to 1:00 PM at Macy’s School of Cooking. To enter, follow @OpenTable on Twitter (so we can direct message you if you’re the winner!) and send out a tweet that says, “I want to win the @SDBayWineFest Passion for Fusion giveaway on @OpenTable.” We’ll pick two tweets at random every day at the close of each business day, Thursday-Wednesday.
At the heart of all cuisine is fusion, where chefs become inventive with the mix and mingling of various flavors and traditions from all over the world. Balancing complex flavors to create an east-meets-west cuisine, Chef Looi will take you through a step-by-step journey into the depths of Asian fusion and show just how accessible it can be. This class demonstrates a simple approach to modern Asian cooking using regional ingredients and techniques. From Malaysia to India with a French twist, Chef Looi’s eclectic background incorporates east-west cuisine without borders. The menu includes baby arugula, pickled Asian pear and ginger vinaigrette; roasted hoisin + garam masala duck and mango chutney; and grilled lemongrass skirt steak and nyonya sauce.
Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas and Dubai, UAE. He was invited by the Chefs Association of Malaysia, Malaysian Hotel Association and the Ministry of Tourism Malaysia, thrice to judge at the prestigious WACS sanctioned Culinaire Malaysia, the largest culinary competition in the South East Asian region.
Passion for Fusion San Diego Bay Food + Wine Festival Ticket Giveaway: TERMS AND CONDITIONS Continue reading…