Mythology Distillery Releases ‘Best Friend Bourbon’ and Donates 10% of Sales to Mountain Pet Rescue

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February 23, 2021

Mythology Distillery, named Best Colorado distillery, launches Best Friend Bourbon with a community giveback program. The inspiration to produce Best Friend Bourbon is to craft a uniquely layered Bourbon by blending straight bourbons with different mash bills and maturities. Enjoy neat, on the rocks, or in whiskey forward cocktails like an old-fashioned or manhattan.
“Spending time with our dogs, slowing down the pace of life with a glass of whiskey, and living in the moment inspired the story of Best Friend Bourbon. This ideology is captured on our bottle with a story of a farmer and his dog reflecting on each day with good company,” said Mythology’s Founder, Scott Yeates, who enjoys spending time with his two rescue pups, including Whiskey, who was adopted from Mountain Pet Rescue last year. Mythology will be donating 10% of tasting room sales of bottles of Best Friend Bourbon to Mountain Pet Rescue to support finding good homes for other loving best friends. By sourcing a 15 year Kentucky Bourbon, Mythology is able to incorporate a lasting richness of vanilla and tobacco that’s a rare find in craft whiskey. The 15 year Bourbon compliments younger high-rye Bourbons aged two to five years that provide wildflower honey and warm cornbread on the nose, giving way to honeycomb upfront on the pallet that transitions gentle cinnamon and toasted almonds.

Mythology Distillery Releases ‘Best Friend Bourbon’

Since 2018 Mythology is recognized as Colorado’s Top Distillery consecutively, and its whiskey, gin, and vodka have won more than 50 domestic and international awards. Mythology Distillery’s whiskey, gin, and vodka are handcrafted in small batches in Denver, Colorado, for people who seek premium whiskey and gin. “Our passion is to craft unique and layered spirits and for friends and family to enjoy a glass of exceptional whiskey or cocktails while sharing stories of travels and adventure. Our philosophy is that we each form our own Mythology through travel, connecting with others, and experiences. It’s based on this that we named our brand Mythology.” – Scott Yeates, Founder, Mythology Distillery.
“We are a foster-based rescue in Grand County, CO that focuses on rescuing active, energetic “mountain” dogs by working with overcrowded shelters in and outside of Colorado,” said Sybil Miller of Mountain Pet Rescue. “We are thankful to partner with Mythology and help each dog find a perfect home and ensure a healthy and enjoyable relationship.”
Starting today, Mythology will be donating 10% of Best Friend Bourbon’s sales to Mountain Pet Rescue when purchasing a bottle directly at the Mythology Distillery tasting room (3622 Tejon Street, Denver, CO 80211).

ABOUT MOUNTAIN PET RESCUEMountain Pet Rescue was started in January 2012 to improve the lives of pets in need by providing rescue, foster care, education, training support, and adoption into safe, loving homes. While our adoption fees generally cover the cost of a healthy dog’s rescue, it is not unusual for dogs to arrive with unanticipated medical and/or behavioral needs. We depend on fundraisers to support those needs. At 2800 dogs saved, and counting, we have brought joy to countless people as well. To learn more about Mountain Pet Rescue, please visit https://mountainpetrescue.org/.

ABOUT MYTHOLOGY DISTILLERY On a ski trip in the Alaskan backcountry, three close friends from Colorado capped off each day drinking whiskey and cocktails at a local craft distillery while meeting new friends and sharing stories about their wild adventure. Inspired by that experience, founder Scott Yeates returned to Colorado with a vision to establish a distillery that brings community together by invoking conversation & sharing stories of travel and adventure over a glass of whiskey and cocktails. Leveraging years of experience that our production team gained from other successful distilleries, our team has developed a portfolio of whiskey, gin and vodka that have won more than 50 awards in 2 years, including best in class, double golds, gold medals and being named Denver’s Top Distillery consecutively. Pour a glass of whiskey, make a cocktail, share stories with friends and #discoveryourspiritanimal. Learn more at www.mythologydistillery.com.

Fink’s BBQ: A Taste Of True South

By

Ossiana Tepfenhart

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February 22, 2021

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A Small Backstory

A while back, I had an assignment for another publication that took place at a “real Texan barbecue” in Northern New Jersey. It was run by a Texan, too. Being the daughter of a Texan, I knew I had to be realistic and a tough critic. At first, the BBQ didn’t disappoint, but things changed.

When I went there, the food was excellent, you could see the smoke rings, and everything was nice and quiet. I decided to bring my dad there, despite his hatred of city environments. So, two weeks later, I went there.

Dear god, it was bad. The food didn’t have smoke rings. 90s KTU radio was playing at an ear splitting level. And worse, the cuts of meat were low quality. My dad glared at me while stoically eating shitty BBQ the entire night. I never felt so ashamed over food before. The restaurateur baited and switched me!

Needless to say, I’d been very leery of New Jersey barbecue spots since then. So, when I chose to do a review of Fink’s, I decided to surprise them. And in turn, they surprised me, too.

Fink’s: The Real Deal

When I went to Fink’s, I gave no indication that I was coming. There was no way to prep for my arrival. Almost immediately, I could smell the scent of real barbecue sauce there. The friendly staff gave me some suggestions: Carolina BBQ wings and some ribs.

The wings had that tangy apple cider taste that people associate with the Carolinas. The meat was juicy and tender. Oh! And the ribs! The ribs just fell off the bone in a way that most BBQ in New Jersey doesn’t.

How Did They Do It?

I found out that Fink’s isn’t just a good BBQ joint; it’s a study in culinary culture. The owners of Fink’s traveled throughout the United States to learn different barbecuing methods used throughout the United States.

Rather than try to “Jersify” it like others have, they stuck to the classic ingredient combinations used region by region. The end result? A restaurant in the heart of a BBQ wasteland that delivers legit barbecue that tastes like it’s from the heart of a true South Pit.

Good Drinks And Ambiance

Like all respectable BBQ pits, Fink’s has a great bar stocked with both classic and artisan beers. The bartenders are always willing to recommend a good beer to pair your food with, and if you’re a wine person, that’s okay, too. They have a couple of good selections worth writing home about.

The entire ambiance also added some of that realism. It feels like an old school roadhouse, complete with funky signs, black walls, and a little bit of natural grit. It’s the unpretentious beauty that people love to see in a good smoke pit.

My Conclusion

As someone who usually sees Jersey barbecues as bullshit on a plate, going to Fink’s is something that is worth writing home about. Fink’s is the place you need to go when you desperately want real, stick-to-your-ribs barbecue done up with mouthwatering sauces and cooled with tantalizing beers.

A friendly venue where everyone knows your name and every dish is a slice of Southern hospitality, Fink’s is a little island of true BBQ genius in a sea of faux BBQ gurus. Overall? I suggest it.


	*26 W Madison Ave, Dumont, New Jersey 07628, United States* 32 Orange Avenue Suffern, NY 10901
	http://www.finksbbqsmokehouse.com/ https://finksbbqroadhouse.com/
	(201) 384 3210

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJzfDhnjDwwokRc4XWze87ixs”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”finks-bbq-smokehouse-dumont” title=”Fink’s BBQ Smokehouse”review_num=”3″]

Shrimp, Glorious Shrimp

By

Dave Winteridge

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February 21, 2021

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Shrimp, prawns, crevettes, gambas, tiger prawns, king prawns, warm water, cold water and also used as an insult to describe a small or puny person! One of the most consumed seafood products in the world, and within the confines of the next 1000 words or so I will attempt to describe everything “shrimpy”.

Growing up in England in the 1970’s a prawn (shrimp) cocktail was considered the height of sophistication. Usually made with small, frozen North Atlantic prawns that your mother ran under cold water to defrost, dumped on top of a pile of shredded iceberg lettuce and smothered with something called cocktail sauce, or, if you were really posh, Marie Rose Sauce – not to be confused with King Henry VIII’s ship the Mary Rose, which was discovered in the 1980’s off Southampton.

We then progressed from the ubiquitous prawn cocktail to putting the same prawns with half an avocado round about the same time that avocado coloured bathroom suites were all the rage. We thought we had arrived at the cutting edge of culinary art! Now we have prawn rings, prawn fountains and a buffet table would not be complete without large, shell-on, pink beauties.

For the purposes of this article I am going to include prawns and shrimps as being the same thing but I am aware that they are indeed two different animals. Being of British descent I tend to call them prawns but understand that in the USA the same thing may be called a shrimp. Technically there is a difference between shrimp and prawns – both are classed as Decapod Crustaceans, meaning they have ten legs and an external skeleton.

Prawns have 3 pairs of claw-like legs while shrimp only have the one pair, the legs on a prawn are longer and, apparently, they reproduce in different ways – but I think we can leave the sex to them! Also shrimp are classed as marine creatures, whereas prawns are classed as fresh water

In the USA around 85% of the shrimp consumed is fished in the Gulf of Mexico and surrounding Atlantic Ocean off Georgia but on a worldwide scale the majority of shrimp is produced in China and Thailand as well as the warm waters around Madagascar, India, Mexico and Latin America. Shrimp farming is a massive business and is necessary to satisfy the huge global demand but, as with everything, there is an environmental impact.

Loss of mangroves, saltwater leaking into the groundwater supply and the overuse of antibiotics in farming are just some of the problems. Shrimp farming in Asia is not very regulated and some of their methods are dubious at best. Wild shrimp fishing is expensive and unreliable and wild caught shrimp only account for about 10% of American consumption.

To fish for wild shrimp the most effective way is to cast out a huge driftnet and catch anything that gets tangled in it, which often leads to a massive amount of “bycatch” often of endangered species. There are now regulations in place to protect turtles in particular. The other issue with shrimping in the wild is that many young people are not interested in the tough life that it involves – early starts, wild weather, unpredictability and the maintenance of boats.

Currently in the USA consumption of shrimp is around 4.4lbs per person, which equates to 1.5 billion lbs per year and it is increasing. Prices are low and farming methods in Asia are efficient, which is also having a detrimental effect on the shrimpers of Georgia. In Europe we consume slightly less but the demand is there. The availability of good quality frozen shrimp at a reasonable price has led to a rise in demand in recent years. Gone are the days of the prawn cocktail (almost!), now we are buying large shell-on Argentinian prawns and getting adventurous.

Let’s talk about preparing those beautiful, meaty shrimp. Firstly, buy them with the shells on. The shells protect the meat and keep it flavoursome and moist, plus there is so much flavour in the shell when you start preparing stocks and sauces. Secondly, it does not matter if your shrimp are fresh or frozen. Unless you are buying them on the quayside directly from the boat the chances are that they will have been frozen at sea before reaching the market. They may appear fresh on the supermarket counter but they will have been defrosted for display.

Heads on, heads off, shell on or shell off, these are the questions. In terms of presentation, professionalism and ease of eating, I like to peel my prawns and devein them before cooking. I sometimes serve them with the heads still attached, depending on the dish, as this can improve the overall presentation. I once ordered gambas with a chorizo risotto in a local restaurant and sent the whole lot back to the kitchen – this is not something I do lightly; as a chef I know what it is like!

The prawns had not been peeled and were so overcooked that it made them impossible to peel at the table, add to that that the risotto lacked any chorizo…….So, peel them and then with a small sharp knife run down the back and pull out the dark “vein”. This is actually the digestive tract and can be gritty and is often referred to as prawn poop! Keep the heads and shells and cook them down in some butter, add some wine and cream and you have a great little sauce. I will share some recipes in a separate article.

In conclusion, keep enjoying those glorious shrimp. Be prepared to pay for quality, put pressure on regulators to make sure farming methods are safe and, where possible, support the shrimping business and help it remain sustainable.

Pasta Carbonara

By

Dave Winteridge

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February 20, 2021

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Pasta Carbonara is truly a very simple dish. It is what I call a one pan dinner, fast and easy to make. I will often make a carbonara if I get in from work late at night – 15 minutes, job done! But there are many arguments over what is a true carbonara, the biggest of which is whether to add cream or not. It is said that a true carbonara will not have cream and will only use egg and egg yolk to make the sauce, but I must admit I tend to add some cream.

At the time of writing this we are all affected by the coronavirus pandemic which is keeping many of us at home and we are being forced to cook for ourselves more than we are possibly used to. I am sharing this recipe because it really is simple but there are a couple of common mistakes that people make which means you could end up with scrambled egg and pasta. The idea is that your pasta should look silky, shiny and inviting. The other beauty of a carbonara is that you can add all sorts to it – please don’t tell the Italians!!

Pasta Carbonara: Here’s what you need

For 2 people;

250g (approx) of your favourite pasta (spaghetti, tagliatelle, fusilli, penne…….)

200g bacon lardons

1 clove garlic

75ml dry white wine

75ml double cream

2-3 egg yolks beaten. If you want a lighter sauce use 1 whole egg and 1-2 yolks.

As I said above a classic carbonara does not contain wine or cream but this is my version and I add both just to make it slightly more moist but the idea is for it not to be swimming in sauce.

Cook your pasta according to the instructions, drain it, rinse it under cold water and put to one side.

Re-using the same pan, add a splash of olive oil, the garlic and bacon. Get it cooking, add the wine, let the wine reduce by half, add the cream, bring it all to the boil and stir the pasta into the sauce.

Once the pasta is fully mixed with the sauce take it off the heat. The pasta will absorb most of the sauce. Let the pasta cool for a couple of minutes before adding the egg yolks. If the pasta is too hot when you stir in the egg you will end up with pasta and scrambled egg!

Variations to try

I normally add chopped chorizo sausage. Try adding mushrooms or go completely vegetarian with mushroom, pepper and courgette. Stir a spoonful of pesto through the sauce, basically season and flavour as you wish.

All About Shrimp

By

admin

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February 19, 2021

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Shrimp (or prawn if you are in certain parts of the world), is arguably one of the world’s favorite seafood. It is extremely versatile and can be used in several different ways using a variety of techniques. Many of the top chefs in the world have worked hard to create shrimp dishes that they are proud of, and consumers love to eat them all year round! It is food for the young and old, and is available everywhere, whether it be on the coast or inland. So, let’s learn more about the humble shrimp.

About shrimp – interesting facts

One reason why shrimp is so popular and feature in so many dishes is that they are delicious and healthy. They are an excellent source of protein and are generally easy to cook. Shrimp is also easily accessible, which makes them affordable. Here are some fun facts about shrimp that you likely did not know.

Shrimps are found all around the world and survive in fresh and saltwater.
May 9 is National Shrimp Day, and October is National Seafood Month
There are over 128 species of shrimp found today.
And the most bizarre fact of all – all shrimp are actually born male and become females as they mature!

There are many different ways to prepare shrimp. One of the most loved methods is to boil or sauté them in garlic or butter. This method is called ‘scampi’ and can be found on many top menus.

Top shrimp producing countries.

Shrimp production and export is a big business, thanks to the worldwide and growing demand. Shrimp will feature in many good restaurant and café menus, and they are commonly prepared at eaten at the home in many places, especially around the holiday season. For this reason, overall exports of shrimps totaled US$19.12 billion in 2019, and this figure is expected to rise over the coming years. Shrimp can be exported frozen or fresh, salted or smoked.

Below are the top three countries that produced and exported the most shrimp in 2019. In fact, the top 15 exporting countries combined shipped nearly 90% of all shrimp in 2019.

India.

India is the largest producer of farmed shrimp in the world. In 2019, India exported 2,82,584 tons of shrimp to the USA and other countries.

Ecuador

Ecuador is one of the world leaders when it comes to the production and exportation of shrimp. 2019 actually saw a record year for shrimp production, with 635,029 tons exported.

Vietnam

Shrimp sales are the biggest contributor to Vietnam’s seafood export value. In 2019 despite being down 5% from previous years, they still produced 1.52 tons and exported over 500,000 tons.

If we are talking purely shrimp production (not production and exportation), then Thailand and China would take the lead. Combined, Thailand and China account for nearly $75% of the worlds shrimp production. So, it is safe to say that if you want to sample some of the best shrimp in the world, head to Asia.

Top shrimp consuming countries

Interestingly, while three-quarters of the world’s shrimp is produced in developing countries (Thailand and China to be precise), it is the developed world that produces the most shrimp. The USA understandably consumes a lot of shrimp, however the number one country for shrimp consumption is Japan. Followed closely by the USA, and then most of Western Europe.

In the USA, shrimp is actually the most consumed seafood and can be found in all 50 states and in every corner of the country. On average, there are 4.4 pounds of shrimp consumed per person per year in the USA.

Best shrimp restaurants in the world.

JB Hooks Steak & Seafood Restaurant.

One restaurant that prides itself on its amazing selection of shrimp dishes is the JB Hooks Steak & Seafood Restaurant at Lake Ozark, Missouri. They have their own Shrimp and Oyster Bar, and offer a varied menu featuring the beloved shrimp. Their most loved dishes include:

New Orleans BBQ Shrimp
Shrimp Cocktail
Peel & Eat Shrimp
Garlic Shrimp

They pride themselves on keeping their shrimp dishes simple to really honor the flavor of the seafood.

Jumbo Seafood.

Jumbo Seafood is a chain of restaurants found all over Asia; however, they were established in Singapore in 1987. They have a reputation for serving the freshest seafood in Southeast Asia and specialize in delicious shrimp dishes. Their most famous shrimp dish is drunken prawn and cereal prawns (pictured). Cereal prawns are a Singaporean dish consisting of fried shrimp cooked in butter, crushed cereal, curry leaves and chili.

La Casa Del Abuelo

Madrid, Spain had always been known for its amazing selection of top-notch seafood, and if it is shrimp that you are specifically looking for you, you cannot look past La Casa Del Abuelo. Their two signature dishes include Gambas al Ajillo which is prawns cooked in a seafood broth (pictured). You also cannot go past the Gambas à la Plancha if you prefer a fresh and minimally cooked shrimp dish.

Best shrimp chefs in the world.

José Andrés

Chef José Andrés is a Spanish-American chef who has worked at many world class restaurants throughout the United States. He is responsible for many amazing and delicious dishes, but the one dish he is most well known for is his Paella with Shrimp and Squid (pictured). This simple Paella dish is one of the top seafood meals in the world, and it contains a variety of different seafoods in it depending on availability. With shrimp being the hero of the dish of course. Available at Minibar by José Andrés in Washington DC

Jean-Georges Vongerichten

When you think of shrimp, you may not necessarily think of salad. But if you want to try one of the best shrimp dishes in the world, prepared by one of the best shrimp chefs, you must visit French chef Jean Jean-Georges Vongerichten. His signature dish is Shrimp Salad with Champagne Beurre Blanc (pictured), and it may sound complex, but the intense flavor and simplicity of the dish will have you coming back for seconds. Jean-Georges has restaurants all throughout the United States and 12 other countries ranging from France, Morocco, and Indonesia.

Gordon Ramsay

A list of the top chefs would not be complete without celebrity chef Gordon Ramsay. There is a reason why Gordon continues to rate among the top chefs in the world. He knows his way around food, and this is especially true when it comes to seafood. He has many different restaurants around the world, and one dish you will find included in many of the menus is his famous prawn tostada dish (pictured). Gordon Ramsey will often feature shrimp dishes in all his restaurants, making the use of local ingredients and produce.

Conclusion

There is a good reason why shrimp is one of the most beloved food in the world, and this does not look to change anytime soon. There are so many ways of preparing shrimp that there will be a dish out there that will suit even the fussiest eaters. Whether you prefer your shrimp raw, boiled, in a salad, or even deep-fried, we all have one thing in common. We are lovers of the mighty shrimp!

Anna Grace Sims

Catering Consultancy

By

Dave Winteridge

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February 18, 2021

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There is no denying these are uncertain and difficult times for anyone connected with the hospitality industry. Throughout the world in 2020 and the start of 2021 catering establishments and hospitality venues have felt the brunt of government measures in order to slow the pandemic. Many of these businesses will never open their doors again. The strain, both financially and mentally, will be too much. On the other hand, those that survive the crisis will need to adapt and streamline their operations in an attempt to get customers back and turn their businesses profitable once more.

Catering Consultancy

I am a great believer that in the catering and hospitality industry you never know everything, there is always something new, a new experience that you have not encountered previously. I have spent over 30 years in this wonderful business working in all aspects of the industry. I have been fortunate to work in some amazing places, meet some amazing people, both famous and not so famous and work with interesting and knowledgeable colleagues.

I have spent time in the wash-up, at senior management and opening and operating my own businesses. Yet I would not profess to know all there is to know about running a successful catering business. I would, however, like to share my experience and knowledge and work with other managers who might need a new perspective on how to operate their business successfully.

What should a good consultant do? It is my opinion that a consultant should work with the management and staff of the establishment that they are trying to help and not to impose their unilateral view and get into conflict. We have all seen Gordon Ramsey tackling his Kitchen Nightmares where the more conflict, the more swearing and more desperation that exists, the better the TV programme.

Ramsey is an incredible chef with a reputation for a fierce temper and the TV company has used that to their advantage – this is not effective consulting. We need to start out by identifying what the goal is. In what area is the establishment struggling?

A comprehensive overview of the business and detailed report will help highlight areas to work on. Whether it be the food percentage, staff training, pilferage or decor there are numerous possibilities. Once the areas of weakness are identified it is up to the management to decide on their goals and for the consultant to help achieve them. I see consulting as a long term relationship with continued support being offered in the future after the initial goals have been achieved.

A friend of mine who has consulted and run training courses for many years has a simple policy. It starts with “osophy” and “ology”. Philosophy is the way in which you work and how you explain the goals. Methodology is the process you work by to achieve the set goals. It is also massively important to be clear about the purpose. What you are doing, why you are doing it, what are the objectives and how you will measure whether you have reached them.

Honesty from both sides needs to play a part in the consulting process. The consultant is obviously trying to sell a service and is likely to embellish his skills but should be able to give hard evidence of skills and background in the job that is being undertaken. Likewise the business manager needs to be honest about what the issues are and what they want to gain from having a consultant work with them.

They also need to be transparent with regard to figures such as takings, staffing costs and GP percentages. I have recently studied a bookkeeping course with the world renowned Association of Accounting Technicians in order to help me better understand the financial aspects of helping other catering businesses. As you may have realised this is a subject that is close to my heart and my wife and I are currently in the process of establishing a catering consultancy, primarily for UK based clients although with the power of technology I see no reason why this cannot be worldwide.

Like me, my wife has spent her entire working career with the hospitality industry. She is extremely strong with customer service having run her own small hotel and now looking after the front of house in our restaurants. If you would like any further information I am happy to discuss your requirements and you can contact me at david@rodgersandking.com.

Food Drink Magazine Issue 7 February 2021

By

admin

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February 17, 2021

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Food Drink Magazine Issue 7 February 2021

The main subject of our February issue is SHRIMP. In this issue, we tried to present the curious topics about shrimp. Also other topics you can read in this issue: St. Valentine, Chinese New Year, The Scottish Fishing Industry, Catering ConsultancyResponding to Reviews, Fresh Seasonal and Local. Good reading.

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Food Drink Magazine Issue 7 February 2021 cover page

Whole Plaice Stuffed with Salmon Mousse

By

Dave Winteridge

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February 13, 2021

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With the restaurant closed at the moment due to Covid restrictions I find that I have time to spare. It’s at these times that chefs can become a little bored which can be great if you live with one because it is a time for experimenting with new and different dishes.

Whilst shopping the other day I had no idea what to buy for dinner until I saw these lovely fresh plaice on the fish counter. They are only small plaice, 400 g each, so I bought one for each of us. Dinner sorted! Nearly. I also bought a salmon tail and some fresh asparagus on special offer (imported from Peru, but really pretty good) and here’s what we had for dinner. It’s fairly calorific with all the butter but the fish is very healthy! Try serving with à lovely cold, crisp sauvignon blanc and you are in heaven!

Start by making the salmon mousse. Remove the skin and any bones from the salmon and chop into smaller pieces. Put the salmon into a food processor with some fresh dill, salt & pepper and a good measure of cream. Blitz on high until the salmon reaches a mousse-like texture. The amount of cream you add will determine how light the mousse is but be careful not to drown it!

To prepare the plaice. Using some kitchen scissors cut round the edge of the fish removing the “skirt” bones. With a sharp knife cut down the length of the top of the fish and then by angling the knife run it over the bones to lift the fillet. Do this on both sides of the back bone on the top of the fish. Once the fillets have been lifted (but not removed) you can stuff in the salmon mousse.

They are now ready for the oven. Grease a flat baking sheet with butter and add a little butter to each plaice. Bake for 12-15 minutes at 200C.

To serve, chop off the head and remove the skin and the line of bones round the edge that have been revealed after the skin is off.

I served them with some Pommes Anna and the asparagus cooked in seasoned butter. The fish were so fresh plus the butter that is in the Pommes Anna and the asparagus that I did not serve a sauce. There were certainly enough calories on the plate without adding anything like a cream sauce! Pommes Anna are thinly sliced, buttered potatoes pressed together in a ring and cooked in the oven.

Responding to Reviews

By

Dave Winteridge

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February 12, 2021

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You may have noticed that we live in a world whereby reviews are governing our habits. You think I’m making this up? Next time you buy something online, I guarantee you will be influenced by the reviews and comments for that particular product. And after you have bought that product, you will be bombarded by emails requesting you to review everything from the packaging to the product itself and, more than likely, the state of the delivery driver’s shoes!

I have long said that in the restaurant business you are only as good as the last meal you put out. It has never been more true than now with virtually every customer attached to a smartphone. You can fair see them looking round the restaurant wanting to find something to talk about hoping that they will become the next Michael Winner or A.A. Gill. Perhaps this review will go viral! But as restaurateurs how is this review culture affecting our business, our staff’s behaviour and ourselves?

Back in the late 1990’s I used to run a pub in a small village not far from London. It was mainly food led but also with a lively bar trade made up of locals and commuters from North London. Fortunately we had a good reputation and were, in fact, Dining Pub of the year with The Good Pub Guide.

This was, however, in the days before Tripadvisor and if someone had a complaint with the food, the service or the noise they would speak to me directly, send a letter or just never come back. My point is that I had an opportunity to deal with any situation as it happened rather than wait for someone to go away and write a review online.

When someone writes a negative review later they are more likely to exaggerate knowing that they are only putting one side of the story and that they do not have to face a response. I do not wish to focus on the negative, because it is wonderful to receive compliments, but again an old saying goes that if someone has a good experience they will tell only two people but if they’ve had a bad experience they will tell ten people.

Our customers are now so obsessed with finding out the latest reviews that I have actually seen them standing outside our restaurant looking us up on Tripadvisor before deciding whether or not to come in. Gone are the days of exploring, reading menus and looking at restaurants, now it is all dependant on the last review. It used to be fun to choose a restaurant based on its menu or its look and make our own decision, now, unfortunately, we make that decision based on someone else’s opinion. It makes it so important for us as restaurateurs to respond to reviews and put our side forward.

Should we only respond to negative reviews, or should we make an effort to acknowledge the positive ones as well? When replying to positive reviews most people just say thank you and do not actively engage with the reviewer but one thing I have noticed while researching this is that the top restaurants consistently reply to positive reviews. It shows they care and surely encourages return visits, brand loyalty and gives the reviewer a sense that their time has been worthwhile. That’s the easy part but what about replying to someone who has given you a shockingly poor review?

In my opinion some of the people expressing their opinion on the internet just should not do it and really should stay quiet. But these people are our customers and they have a right to tell us, and everybody else, if they truly felt their meal was appalling. As I stated earlier when someone goes away and writes a review later there is a good chance that a degree of exaggeration is going to creep in. It is imperative that restaurateurs respond by remaining polite and professional and put the other side of the argument. It is also an opportunity to turn a negative round and spin it into a positive.

We can inform customers that we are actively looking to improve on the area that they have highlighted. Without responding at all it looks simply as if you don’t care and if you start getting a number of comments all mentioning the same thing, for example, service or a dish on the menu, it is time to address the problem.

It is very easy to take criticism to heart and think that it is a personal attack on us and on our business that we work extremely hard to keep operating. As soon as you take criticism personally you will lose the objectivity to do something about it.

Sometimes a review can be damaging to a business and can also be so exaggerated as to be a lie. I recently had a group of 4 people look at our menu just as we were about to close, at our stated closing time. We decided that if they came in to the restaurant we would feed them. All our other customers had left and the restaurant was empty. Anyway the group did not ask to eat and walked away, so we continued to close.

Nearly fifteen minutes later the same group reappeared and asked if they could eat, to which we politely declined and off they went again. I later received a one star review stating that we had turned them away only two minutes after our stated closing time and that obviously we did not need the business in these hard times. I was furious! I immediately wrote a response calling them out on their lie and contacted Tripadvisor. It was one of the few occasions in which Tripadvisor took my side and investigated the “review” and later removed it from my site.

A friend of mine has a slightly haphazard way in replying to reviews and I am sometimes cringing at the things she writes to her customers. I feel there is little point in being confrontational in your response. It is far better to write a measured, honest reply and sometimes it is what we don’t say that speaks volumes. We can only hope that if our customers are taking the time to read other people’s opinions of us they are also taking the time to read our opinion of their opinion. After all we have the last word!

DeLuca’s

By

Daphne Reznik

-

February 11, 2021

0

Sometimes you just want comfort food. And Italian comfort food is at the top of my list. Especially when it’s DeLuca’s, an iconic restaurant. I’ve often said to people not from around here that most people think of cars when they think of Lansing Michigan. Just left of Flint and Detroit on the map, a few things are a given around here, like coney sauce, olive burgers, and of course, a culture steeped in automotive history. And in a way, DeLuca’s is part of that automotive history.

Lansing is where RE Olds rolled out the Curved-Dash Oldsmobile in 1902, the first “high production” automobile produced. Side note: You can see one of these after landing at the Capitol Region International Airport.

We are known for continuing the tradition of mass-producing vehicles, currently including Camaros and Cadillacs. Located just a few miles from GM’s old westside car assembly which operated until about 2005, DeLuca’s has been a staple for serving up meals to auto workers, and of course their families.

What started as a food stop for many GM employees is now a family restaurant, well-known by all who call Lansing home nowadays. This place is simply fantastic. It’s a freestanding brick building in an area of Lansing tucked away from other restaurants near a metals distributor and service center. The interior is filled with warm wood, booths with vinyl and they offer up scrumptious homemade sauces. The family that owns this restaurant takes clear pride in it and the service is always on point.

There is a huge following for (and a great argument to try) the pizza. Obviously, you can choose your items, but DeLuca’s has created some interesting, tasty, options. One of my favorites was always the BLT pizza back in my “working in an office” days and we had it delivered. It is astounding how good mayo can be on a pizza with crisp bacon and fresh lettuce and tomato. Other ideas they came up with include a “Philadelphia Special” with all the ingredients you’d find on a cheesesteak, “Hawaiian” (and they suggest you add bacon!), “Potato” (which includes broccoli!) and “Buffalo Chicken” – to name a few.

But the pizza is not what draws me in to DeLuca’s; my perfect meal is the baked fettucine alfredo, extra baked (the mozzarella gets so crispy!) with pepperoni added. That’s off-menu but I guarantee you should request it. I know my friend Deb has started ordering it and one of their servers told me it looked amazing as she set it down in front of me, letting me know she was going to steal the idea and order it for herself. Maybe someday it’ll make the menu! For your side on this or any entrée, get the salad, always fresh and with any of the home-made dressings. My personal faves are their ranch and thousand-island.

Going low-carb? No problem. I did a little phase of keto and although it sounds crazy this would be on my restaurant list, as it’s a venue full of pizza and pasta, I found an outstanding alternative on the menu: the chopped steak entrée. It is smothered with cheese, mushrooms, and onions. You can get a side of broccoli and it is one of the tastiest low-carb meals I’ve tried.

In closing, if you’re interested in the car stuff, be sure to hit up the R.E. Olds Transportation Museum a few blocks from the State Capitol (once featured on American Pickers!) as well as the Michigan Library and Historical Center (which covers way more than cars!).

DeLuca’s


	*2206 W. Willow St. Lansing Michigan*
	https://delucaspizza.com/
	*(517) 487-6087*

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJI_dAIpHqIogRy8_fs9VbK4I”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”delucas-restaurant-lansing” title=”DeLuca’s” review_num=”3″]

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