DOCSLIB.ORG

Get High on the Wow Factor Page 24 Spring 2015

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Get High on the Wow Factor Page 24 Spring 2015 FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Regional Chinese Group Dining Fear of Failure I’ll Drink to That! The latest riffs revealed, Cash in on large parties, 7 nightmare busters, Gin is in, page 8 page 38 page 52 page 62 THE WOW FACTOR THE WOW Sharing the Love of Food—Inspiring Business Success SPRING 2015 BLOWN AWAY GET HIGH ON THE WOW FACTOR PAGE 24 SPRING 2015 FOOD Real Chinese Steps Out 8 America’s regional Chinese cuisine gets ADVERTISEMENT back to its roots. In the Raw 14 Tartare goes beyond beef, capers and PAGE 112 egg yolk. Tapping Into Maple Syrup 20 This natural sweetener breaks out of its morning routine. COVER STORY The Wow Factor 24 When the ordinary becomes extraordinary. MAPLE FOOD PEOPLE SYRUP GOES BOTH Bigger Is Better 38 Master a group mentality to cash in on WAYS— large parties. SWEET AND SAVORY Talk Shop PAGE 20 40 Upping the minimum wage: thumbs up or thumbs down? Road Trip to Las Vegas 44 Take a gamble on a restaurant off the strip. PREMIUM QUALITY SIGNATURE TASTE EXCEPTIONAL PERFORMANCE Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM The Secret to the Upsell 48 A seasoned dining critic says to ditch selling and focus on service. Nightmare Busters 52 Ways to combat 7 of the most common restaurant fears. I’ll Drink to That 62 Gin for the win: The original flavored spirit paves the way for focused beverage programs. WHEN THE TUNA IN TARTARE BECOMES A SNOOZER, GIVE OTHERS A TRY IN EVERY ISSUE (HINT: SALMON) PAGE 14 FOOD Trend Tracker 31 What’s turning up the heat and what’s cooling off. FOOD PEOPLE Feed the Staff 34 Give discounted employee meals a purpose. THE ORIGINAL IS STILL THE ULTIMATE MONEY & SENSE iHelp 55 Protect your POS system from security breaches. PR Machine Serve the one and only premium patty 56 Do you need to pay to play on Facebook? The TNT™ burger is the only premium patty worthy of a burger lover’s Dear Food Fanatic 58 Is local and pasture-raised worth the cake? Get passion—and the perfect way to build excitement around your menu. this answer and others to everyday questions. Delivering incredible taste and tenderness, it’s the burger your guests Beyond the Plate will remember and an experience they’ll never forget. 60 Hack an everyday tool for a different use. By the Numbers VISIT TNTBURGERS.COM OR CALL YOUR LOCAL 64 Make spring produce count. CARGILL FOODSERVICE NORTH AMERICA SALES 00 REPRESENTATIVE AT 800-373-6515. ©2015 Cargill Meat Solutions Corporation Food Fanatics is more than a magazine. It’s a movement of food people who share their love of food to inspire business success. The latest in food trends and industry matters comes alive in the FoodFanatics.com magazine, online, on the iPad and on social media. The Food Fanatics chefs share and expound on the content with fellow chefs and FOOD FANATICS FOR US FOODS Program Manager restaurateurs at their operations, seminars, food shows and other Jennifer Paulson Chefs thawsome! events—all to help achieve success. Curtis Adams, Salem, Missouri Tom Macrina, Philadelphia Nothing beats our premium thaw & serve bread products. John Byrne, Minneapolis Scott McCurdy, Denver Perry Canestraro, Baltimore Mike Miello, New York Matthew Dean, Chicago Rocco Paradiso, Fort Mill, South Carolina Welcome to the movement. Steven Grostick, Detroit Todd Pearson, Austin, Texas Matthew Green, San Diego Paul Sturkey, Cincinnati Josh Hoellein, Salt Lake City Joe Vargyas, Houston Rob Johnson, Oklahoma City Aaron Williams, Los Angeles PUBLISHING PARTNER National Ad Sales Director Publisher Elizabeth Ervin James Meyers Production Director Executive Vice President Kelley Hunsberger Doug Kelly Graphic Designer Vice President, Sami Skelton Editorial Director John Obrecht Photographer Paul Strabbing Senior Director of Strategy M. Cecilia Wong Contributing Writers Paula Andruss Content Director Kate Bernot Laura Yee Peter Gianopulos Heather Lalley Senior Art Director Kate Leahy Joline Rivera Margaret Littman Senior Editor Nevin Martell Carly Fisher Jeff Ruby Anthony Todd Copy Editor Lauren Viera Becky Maughan Patricia Yeo Feedback We welcome your comments. Please email us at: [email protected] For interactive features, additional Write us at: Food Fanatics Magazine Imagination recipes and more exclusives, download the Food 600 W. Fulton St. Suite 600 or visit Chicago, IL 60661 Fanatics iPad app FoodFanatics.com Unless otherwise specified, all correspondence sent to Food Fanatics is assumed for publication and becomes the copyright property of US Foods. Advertising Information For rates and a media kit, contact Elizabeth Ervin at (312) 382-7860 or email [email protected]. Food Fanatics is the go-to source for the foodservice industry and anyone truly passionate about food, food people and improving the bottom line. Issued quarterly and hand-delivered to readers, the maga- zine is a US Foods publication produced by Imagination, 600 W. Fulton St., Suite 600, Chicago, IL 60661 (312) 887-1000. For more information on the Food Fanatics program, visit www.FoodFanatics.com All rights reserved. © As one of America’s great food companies and leading distributors, US Foods is Keeping Kitchens Cooking and making life easier for more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and edu- cational institutions. The company offers more than 350,000 products, and proudly employs approximately 25,000 people in more than 60 locations nationwide. US Foods is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. 9300 W. Higgins Rd. Suite 500 ® commodity breads · buns · specialty buns · sandwich breads Rosemont, IL 60018 (847) 720-8000 www.usfoods.com Contact your Flowers Bakeries Foodservice Representative www.europeanbakers.com 4 FOOD FANATICS | SPRING 2015 FOOD Spring into the latest dining trends ADVERTISEMENT PAGE 6 Robert E. Meyer Next Phase Chinese The latest generation shows off Natural, premium beef that delivers the exceptional taste and its regional riffs Humanely and sustainably raised, without hormones or antibiotics. Learn more at meyernaturalfoods.com • 1-­888-­586-­2208 foodfanatics.com | FOOD FANATICS 7 For Patricia Yeo’s duck confit fried rice recipe and others, go to FOODFANATICS.COM Will the Real Chinese Fo od KUNG PAO BEEF. ORANGE cooking techniques. No longer are our chefs Please CHICKEN. MOO SHU PORK required to serve pedestrian egg or barbe- cue pork fried rice. Chefs are adding a bit of AND LO MEIN. THESE ARE glamour and sex appeal to Chinese cuisine, THE BASTARDIZED DISH- riffing on a classic cooking style with nontra- ditional ingredients. Step ES FOUND AT THE CORNER At Mission Chinese Food in New York and MOM-AND-POP CHINESE San Francisco, the fried rice comes with flakes JOINTS THAT HAVE BEEN of salt cod, a direct descendant of quintessen- Forward? tial Chinese home fare. Brunch guests at Fung HIJACKED AND POPULAR- Tu in New York can order jian bing, a crepe IZED BY CHAINS LIKE PANDA stuffed with garlic chive scrambled eggs, pick- America’s led cucumbers and watercress. EXPRESS AND P.F. CHANG’S. When I arrived at Khong River House in regional Asian THERE’S NOTHING WRONG Miami Beach (where I am now the executive WITH THESE DISHES— chef), I noticed a dish that pays homage to Chinese-American pork fried rice by pairing cuisine gets THEY’RE JUST NOT CHINESE. Duroc pork belly with Chinese sausage. In- The real state of Chinese cuisine in cit- stead of pieces of egg scrambled in the rice, the back to its ies with large Asian communities is quite dish is topped with a sunny-side up egg. And at different. In San Francisco, New York, To- Blue Ribbon in Las Vegas and New York, the roots ronto and Vancouver, dishes like rou jia mo, fried rice comes with oxtail. BY PATRICIA YEO Xian’s famous lamb burger, xiao long bao, These restaurants have an audience today Shanghainese soup dumplings, or hong shao because food, cuisine, culture and geography rou, red braised pork from Hunan, are as are evolving. China is now welcoming and ac- commonplace as General Tso’s chicken. cessible to foreign travel. We visit in droves, Is American-Chinese food getting a bringing back food experiences. In the ’70s makeover? As a Chinese chef, I think of it as and ’80s, you were hard-pressed to findgai a renaissance, a blossoming and awakening lan (Chinese broccoli), which is why we used of the artistic and intellectual component conventional broccoli with beef, leading to of Chinese cuisine. the explosion of beef and broccoli on every Chinese menu. Show Me Your Riffs Over time, with demand and an influx The kitchens of Chinese restaurants are at of Asian farmers, Chinese vegetables and the forefront of authentic ingredients and other ingredients became available. Second- 8 FOOD FANATICS | SPRING 2015 foodfanatics.com | FOOD FANATICS 9 generation Asian chefs are straddling the line juicy dumplings and chewy noodles tossed to between the American cuisine they grew up order. Your meal will most likely arrive in a Jian Bing with with and the food Mum and Grandma cooked Styrofoam bowl or on a limp paper plate, but Garlic Chive Eggs at home. Chefs like Ming Tsai and Joanne the flavors will transport you to Chengdu or Chef-owner Jonathan Wu Chang in Boston and Anita Lo in New York Harbin. The prep, ingredients and flavors are Fung Tu, New York are part of this cadre, using ingredients from that authentic. 1½ cups jasmine rice their childhood with techniques learned from Chefs know it, too. On a previous trip to the ½ cup poha rice culinary school and their mentors.
Load more

Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling
    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
    [Show full text]
  • Navigator Newsletter August 2016
    Navigator Newsletter August 2016 Food & Dietary Supplies The Experienced Leader in Group Purchasing • Produce Alliance > A monthly newsletter to keep you informed. • Smucker's > Thank you for being a valued member of Navigator Group Purchasing, Inc. We are the experienced leader in healthcare and hospitality purchasing services offering you Full Transparency Reporting, Vendor Flexibility, and Realized Savings. Medical Products & Services Navigator is your resource for spend management. • ConvaTec > We are here to help you maximize savings • United Lab > opportunities and choice with the industry's top vendors and manufacturers. Our goal is to keep you informed on contract updates and promotions from our preferred vendor partners as well as industry news. Business Products & Services Please contact your Navigator • Phoenix Textile > Account Representative for more information. • Sherwin-Williams > Visit Our Website • Shred-it > Find out how a Navigator membership can work for you. Call us today! 1-800-642-3020 Industry News • Foodbuy Reports: - Member Advantage > - Pricewatch > - Produce Market Advisory > - Inflation Q2 • Upcoming Events PA SERVICES FOOD SAFETY & QUALITY ASSURANCE CENTRAL PROCUREMENT SERVICES At Produce Alliance, food safety and Quality assurance is not Through our 4+ billion network our dedicated & just our management initiative, it is our way of life. From the experienced procurement arm manages price, grower farm to your customer’s plate, our dedication to food safety is contract compliance, Quality & logistics daily.
    [Show full text]
  • Good Times Perfected
    BEGIN YOUR DAY RIGHT 6AM - 11AM LIGHT FARE Fruit Plate $11.95 Grapes, Melons, Pineapple, Berries, Kiwi, Cottage Cheese, Honey Yogurt Corned Beef Hash $14.95 Two Eggs Any Style, House Made Corned Beef Hash Ham & Eggs* $14.95 Two Eggs Any Style, Bone-In Ham Steak Steak & Eggs* $16.95 Two Eggs Any Style, Chargrilled NY Steak Wild Berries Parfait $8.45 Build Your Own Omelet* $13.95 Organic Granola, Assorted Berries, Three Egg Omelet, Choice of Three Toppings: Strawberry Sauce, Vanilla Greek Yogurt Ham, Bacon, Sausage, Chorizo, Tomatoes, Olives, Jalapeños, Bell Peppers, Onions, Spinach, Steel Cut Oatmeal $7.45 Mushrooms, American, Mozzarella, Cheddar, Raisins, Brown Sugar, Milk Jack Cheese Any Additional Add $1.00 Add Banana or Seasonal Berries $2.00 Smoked Salmon* $15.95 Vine Ripe Tomatoes, Red Onions, Capers, Lemon, Hardboiled Egg, Toasted Bagel, Cream Cheese GOODTHE TIMESNORMS All Norms are Served with Hash Browns and Toast Substitute Toast for 2 Pancakes Add $2.95 PERFECTEDEgg Beaters or Egg Whites Add $1 Available upon Request The All American* $14.50 Two Eggs any Style, Choice of Pork Sausage or Smoked Bacon California Scramble* $13.50 Three Eggs, Hash Browns, Spinach, Grape Tomatoes, Avocado, Mozzarella Scramble Sensation* $13.95 Three Eggs, Bacon, Sausage, Onions, Mushrooms, Grape Tomatoes, Jack Cheese * Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of illness R-Jay Daoang - Chef De Cuisine Tax and gratuity not included. 20% gratuity is included for parties of 8 or more. BEGIN YOUR DAY
    [Show full text]
  • Category Slaughterhouse (For Meat and Poultry) / Breaking Location
    Supply Chain Disclosure Poultry Upstream Snapshot: December 2018 Published: March 2019 Category Slaughterhouse (for meat and poultry) / Breaking location (for eggs) Location Address Country Chicken Abatedouro Frigorifico Avenida Antonio Ortega nº 3604, Bairro Pinhal , Cabreuva – São Paulo – Brasil Brazil Chicken Agrosul Agroavícola Industrial S.A. Rua Waldomiro Freiberger, 1000 - São Sebastião do Caí, Rio Grande do Sul, Brasil Brazil Turkey Agrosuper Chile Condell Sur 411, Quilpué, Valparaiso, Región de Valparaíso, Chile Chile Chicken Agrosuper LTD Camino La Estrella 401, Rancgua, Chile Chile Poultry Animex Foods Sp. z o.o. Sp. k. Morliny Animex Foods Sp. z o.o. Sp. k. Morliny 15, 14-100 Ostróda, Branch of Iława, Poland Poland Chicken Belwood Lowmoor Business Park Kirkby-In-Ashfield, Nottingham NG17 7ER UK Turkey Biegi Foods GmbH Schaberweg 28 61348 Bad Homburg Germany Poultry BODIN LES TERRES DOUCES SAINTE-HERMINE 85210 France Poultry Bodin et Fils ZA Les Terres Douces, Sainte Hermine, France France Chicken BOSCHER VOLAILLES ZA de Guergadic 22530 Mûr de Bretagne France Chicken Boxing County Economic Development Zone Xinsheng Food Co., Ltd. Fuyuan two road, Boxing County Economic Development Zone, Binzhou China Duck Burgaud Parc Activ De La Bloire 42 Rue Gustave Eiffel 85300 France Turkey Butterball - Carthage 411 N Main Street, Carthage, MO 64836 USA Turkey Butterball - Mt. Olive 1628 Garner's Chapel Road, Mt Olive, NC 28365 USA Chicken C Vale - Paloina Av Ariosvaldo Bittencourt, 2000 - Centro - Palotina, PR Brazil Duck Canards d'Auzan
    [Show full text]
  • Leket-Israel-Passove
    Leave No Crumb Behind: Leket Israel’s Cookbook for Passover & More Passover Recipes from Leket Israel Serving as the country’s National Food Bank and largest food rescue network, Leket Israel works to alleviate the problem of nutritional insecurity among Israel’s poor. With the help of over 47,000 annual volunteers, Leket Israel rescues and delivers more than 2.2 million hot meals and 30.8 million pounds of fresh produce and perishable goods to underprivileged children, families and the elderly. This nutritious and healthy food, that would have otherwise gone to waste, is redistributed to Leket’s 200 nonprofit partner organizations caring for the needy, reaching 175,000+ people each week. In order to raise awareness about food waste in Israel and Leket Israel’s solution of food rescue, we have compiled this cookbook with the help of leading food experts and chefs from Israel, the UK , North America and Australia. This book is our gift to you in appreciation for your support throughout the year. It is thanks to your generosity that Leket Israel is able to continue to rescue surplus fresh nutritious food to distribute to Israelis who need it most. Would you like to learn more about the problem of food waste? Follow us on Facebook, Instagram and Twitter or visit our website (www.leket.org/en). Together, we will raise awareness, continue to rescue nutritious food, and make this Passover a better one for thousands of Israeli families. Happy Holiday and as we say in Israel – Beteavon! Table of Contents Starters 4 Apple Beet Charoset 5 Mina
    [Show full text]
  • Chanukah Cooking with Chef Michael Solomonov of the World
    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
    [Show full text]
  • As One of China's Most Celebrated Literary
    BAS-RELIEFS A pair of Tang Dynasty (618-906 AD) dragon reliefs on the façade of the Kuo building greets passersby and diners. Margaret Kuo commissioned these reliefs to Lung-kuang Yang, a renowned sculptor from Hangchow, to honor the Chinese name of her new eatery on the Main Line, which translates into English as the “Dragon’s Lair.” She chose the simple majesty of an ancient version of a Tang dragon devoid of modern embellishment to memorialize one of the Golden Ages of Chinese culture, known for its literature and arts. Continuing with this theme, the bas-reliefs of horses on the wall of the first floor dining room are sculpted replicas of two of six reliefs ordered by Emperor Tai-tsung, founder of the Tang Dynasty. These figures portray favorite mounts that Tai-tsung rode into battle to secure his rule and the empire’s borders. The priceless originals are part of the collection of the University of Pennsylvania Museum, in Philadelphia. POEM by LI PO As one of China’s most celebrated literary legends, Li Po’s poem is both spontaneous and inspiring. His life (701-762 AD) and works epitomize the adventuresome splendor of the Tang Dynasty with its military prowess romanticized and tempered by art, music and literature. Margaret Kuo selected the following verses by this extraordinary Tang Dynasty poet to adorn her dining room in the form of carved calligraphy flanking the horse bas-reliefs. The translation by Simon Elegant reads as follows: A pot of wine amidst the flowers’ With these two I set alone, no friends to drink with Or waste this Spring evening.
    [Show full text]
  • 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman Podcast
    00:00:00 Sound Effect Transition [Three gavel bangs.] 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman podcast. I'm Bailiff Jesse Thorn. We're in chambers this week, clearing the docket. With me as always is the king of all chefs—sorry, Raekwon!—Judge John Hodgman. 00:00:15 John Host I'm the king of all chefs now? Hodgman [The as-yet-unannounced guest laughs.] I don't deserve this. 00:00:18 Jesse Host 'Cause we're gonna do food stuff on this episode, I made you the king of all chefs! 00:00:22 John Host If anything I am the prince regent. If anything I am the dowager countess. [Jesse and the guest laugh.] If anything I am the—[laughs]. I mean, 'cause we have a special guest! We have an expert of all experts with us right now. 00:00:37 Jesse Host We have a man with us who is both a great cook and a great chef. He's the author of the James Beard Award–winning cookbook The Food Lab: Better Home Cooking Through Science, which I have at my home because I paid actual money to buy it— [The guest laughs.] —and it is my favorite cookbook. He also has a children's book coming out later this year called Every Night Is Pizza Night. He is also the chef behind the Bay Area restaurant Wursthall, which is currently preparing and delivering meals to hospitals and community centers. Friend of the court... Kenji López-Alt. Hi, Kenji! How are you, friend? 00:01:15 J.
    [Show full text]
  • Super Size Me and the Conundrum of Race/Ethnicity, Gender, and Class for the Contemporary Law-Genre Documentary Filmmaker
    Loyola of Los Angeles Law Review Volume 40 Number 2 Symposium—Access to Justice: Law Article 7 and Popular Culture 1-1-2007 Super Size Me and the Conundrum of Race/Ethnicity, Gender, and Class for the Contemporary Law-Genre Documentary Filmmaker Regina Austin Follow this and additional works at: https://digitalcommons.lmu.edu/llr Part of the Law Commons Recommended Citation Regina Austin, Super Size Me and the Conundrum of Race/Ethnicity, Gender, and Class for the Contemporary Law-Genre Documentary Filmmaker, 40 Loy. L.A. L. Rev. 687 (2007). Available at: https://digitalcommons.lmu.edu/llr/vol40/iss2/7 This Symposium is brought to you for free and open access by the Law Reviews at Digital Commons @ Loyola Marymount University and Loyola Law School. It has been accepted for inclusion in Loyola of Los Angeles Law Review by an authorized administrator of Digital Commons@Loyola Marymount University and Loyola Law School. For more information, please contact [email protected]. SUPER SIZE ME AND THE CONUNDRUM OF RACE/ETHNICITY, GENDER, AND CLASS FOR THE CONTEMPORARY LAW-GENRE DOCUMENTARY FILMMAKER Regina Austin * I. THE INGREDIENTS OF A SUPERSIZED SUCCESS More than other genres of popular culture, documentaries are favorably disposed to what passes as a liberal perspective on social issues, including civil litigation. Newspaper headlines proclaim it, conservatives lament it, and documentarians do not dispute it. Indeed, the premise for Super Size Me,' one of the most popular documentaries of the first half decade of the 21st century, actually originated with the fast-food obesity case Pelman v. McDonald's Corp.2 According to Daily Variety, the idea for the documentary * William A.
    [Show full text]
  • YELP INC. (Exact Name of Registrant As Specified in Its Charter)
    Table of Contents UNITED STATES SECURITIES AND EXCHANGE COMMISSION Washington, D.C. 20549 Form 10-K x ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2018 OR ¨ TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the transition period from to Commission file number: 001-35444 YELP INC. (Exact name of Registrant as specified in its charter) Delaware 20-1854266 (State or other jurisdiction of incorporation or organization) (I.R.S. Employer Identification No.) 140 New Montgomery Street, 9 th Floor San Francisco, California 94105 (Address of principal executive offices) (Zip Code) Registrant’s telephone number, including area code: (415) 908-3801 Securities registered pursuant to Section 12(b) of the Act: Title of Each Class Name of Each Exchange on Which Registered Common Stock, par value $0.000001 per share New York Stock Exchange LLC Securities registered pursuant to Section 12(g) of the Act: None Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. YES x NO ¨ Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. YES ¨ NO x Indicate by check mark whether the registrant (1) has filed all reports required to be filed by Section 13 or 15(d) of the Securities Exchange Act of 1934 during the preceding 12 months (or for such shorter period that the registrant was required to file such reports), and (2) has been subject to such filing requirements for the past 90 days.
    [Show full text]
  • Cargill Inc. V. WDS Inc
    UNITED STATES DISTRICT COURT WESTERN DISTRICT OF NORTH CAROLINA CHARLOTTE DIVISION DOCKET NO. 3:16-cv-00848-FDW-DSC CARGILL, INC., and CARGILL MEAT ) SOLUTIONS, CORP., ) ) Plaintiffs, ) ) vs. ) ORDER ) WDS, INC., JENNIFER MAIER, and ) BRIAN EWERT, ) ) Defendants. ) ) THIS MATTER is before the Court upon the filing of several post-trial motions by Plaintiffs and Defendants and one pending pre-trial motion filed by Plaintiffs. Before trial, Plaintiffs sought default judgment against all Defendants as sanction for abusive litigation practices. (Doc. No. 187). After trial, Plaintiffs filed a Motion for Award of Prejudgment Interest (Doc. No. 320), a Motion for Award of Attorneys’ Fees and Costs (Doc. No. 325), and a Memorandum of Law on the Unfair and Deceptive Trade Practice Act (Doc. No. 329).1 Defendants WDS, Inc. (“WDS”) and Brian Ewert (“Ewert”) move under Rule 50(b) and Rule 59 of the Federal Rules of Civil Procedure for judgment as a matter of law in its favor or in the alternative a new trial. (Doc. No. 322). Defendant Jennifer Maier (“Maier”) also filed a motion seeking judgment as a matter of law in her favor under Rule 50(b) or in the alternative, a new trial 1 Defendant Jennifer Maier filed a voluntary petition under Chapter 7 of the United States Bankruptcy Code, but the automatic stay has been terminated and modified to allow this case to “proceed in all respects to completion.” (See Doc. No. 346-1). Therefore, the Court can proceed on all motions and matters against all Defendants. (See Doc. Nos. 346, 348). 1 Case 3:16-cv-00848-FDW-DSC Document 366 Filed 03/28/18 Page 1 of 47 or amendment to the judgment under Rule 59.
    [Show full text]
  • Belvedere Cafe and Restaurant
    BELVEDERE CAFE AND RESTAURANT SOUPS BEEF TRIPE / FLACZKI STAROWIEJSKIE Polish Delicacy 5.25/7.75 RED BEETS SOUP / BARSZCZ CZERWONY Served With Mushroom And Cabbage Croquet Or Mushroom Ravioli 6.25 CHICKEN SOUP / ROSÓŁ ZŁOCISTY Served With Home Made Noodles 3.50/4.75 SOUP OF THE DAY 3.50/4.75 SALADS BELVEDERE SALAD Greens, Tomatoes, Cucumbers, Red Pepper And Onion 6.75 GREEK SALAD Greens, Locally Grown Tomatoes,Cucumbers, Red Pepper, Onion, Olives and Feta Cheese 6.75 SPINACH/ARUGULA SALAD Spinach or Arugula with Strawberries, Blueberries, Raspberries, Dried Cranberries and Raspberry Dressing 8.75 CAESAR SALAD Romaine Lettuce, Parmesan Cheese and Homemade Croutons 6.75 Add Chicken 4 Add Grilled Shrimp 6 SANDWICHES HAM HOT SANDWICH / ZAPIEKANKA Z SZYNKĄ Open Face Sandwich With Mushroom, Ham And Cheese 9.75 CHICKEN HOT SANDWICH / ZAPIEKANKA Z KURCZAKIEM Open Face Sandwich With Mushroom, Breaded Chicken And Cheese 9.75 KIELBASA HOT SANDWICH Open Face Sandwich With Mushroom and cheese 9.75 HOT SANDWICH / ZAPIEKANKA Open Face Sandwich With Mushroom And Cheese 8.75 KIELBASA SANDWICH Grilled Kielbasa And Sauerkraut 9.75 BELVEDERE CAFE AND RESTAURANT APPETIZERS TUNA TARTARE/TATAR Z TUNY* *Tower Of Ahi Tuna, Chopped Avocado,Tomatoes And Onion 13.75 POTATO PANCAKES WITH SMOKED SALMON / PLACKI Z ŁOSOSIEM Pancakes Get Extra Kick With Fraiche And Smoked Salmon 12.75 POTATO PANCAKES WITH MUSHROOM SAUCE / PLACKI ZIEMNIACZANE Z SOSEM GRZYBOWYM 12.75 POTATO PANCAKES / PLACKI ZIEMNIACZANE Served With Apple Sauce Or Sour Cream 10.75 CHICKEN WINGS Mild Or
    [Show full text]