| Two for $20: Red Robin Gourmet Burgers
Red Robin is a pretty new place out at EastChase so this was my first chance to get out there. I had heard their bugers were the draw there, but that's about it. But hey who doesn't love a good burger? Well vegetarians I guess, but you know what I mean. AT THE TABLE: My friend and I were taken aback by the choices in burgers. Simply put, there are a lot. But after considering the options, decisions were made. I went with their gourmet cheeseburger. It comes with lettuce, tomato, mayo, onions, pickles and their special relish. I opted for sans relish and onions. The burger was quite good. The meat was cooked to order. Everything tasted fresh. I don't know if it was gourmet, but it's better than a lot you'll find in town. My friend went with their bleu cheese burger.
Taste of France awaits young chefs
Leading game and specialist food supplier, Braehead Foods, and wine merchant, Gourmet Classic, are inviting 50 young chefs from across the UK to join them on a 24-hour food marathon to visit Rungis, the world's biggest fresh produce market. The trip, which is targeted at junior chefs, will include dinner in Paris and a tour of the world-famous Rungis Market at 3am when it opens for trading. Managing director of Braehead Foods, Craig Stevenson, who regularly organises events to promote young talent in the industry, said: “Rungis Market is the world reference for wholesale produce. We work with chefs who are passionate about their produce and where it comes from, so we wanted them to see this incredible phenomenon. “It will be a fun 24 hour trip of seeing one of the food wonders of the world, eating out in Paris and sharing the experience with like-minded people." Rungis Market is spread over 232 hectares and is the major centre of commerce for chefs and food retailers from all over the world.
Gourmet market and restaurant on tap in Vail
VAIL - A gourmet market and restaurant is schedule to open this spring in Vail Village. Marketplace on Meadow Drive will fill the ground floor of the One Willow Bridge Road project, which is part of town of Vail's "Renaissance."
Chef Adam R. Roustom will handle all things culinary for the project as executive chef. The Bistro will serve breakfast, lunch and casual dinner. There's a separate Cafe for coffee, baked treats, and you can buy papers, magazines and surf the web there. The Creperie will sell dinner and dessert crepes, ice cream and gelato. There is also a wine bar with small-plate food service and a wine shop. The market will sell gourmet foods and deli meats, as well as prepared meals for take-out.
The rest of One Willow Bridge Road consists of 22 residential units.
Catch a film screening at Royal Oak Public Library
You can't buy nachos, super-sized soft drinks or Junior Mints, but the free film screenings this month at the Royal Oak Pubic Library do come with snacks, and each one is followed by a thought-provoking discussion. As part of the "Everyone's Reading" program which focuses on issues of racial inequality and civil rights, the ROPL will show Mississippi Masala, 6:30 p.m. Wednesday, April 11. The 1991 film, rated R, tells the story of an interracial affair between a black carpet cleaner (Denzel Washington) and a young Indian woman (Sarinta Choudhury) who has emigrated from Uganda to the American South. Their relationship causes a stir in their sleepy Mississippi town, exposing everyone's worst racial fears and prejudices. The library's Independent Film Movement series presents A Simple Curve, 2 p.m.
Space tourist to sup on Martha's cuisine
Software pioneer Charles Simonyi hasn't even lifted off for his adventure in space yet, but he's already adding a personal touch to the experience. The former Microsoft exec has answered dozens of questions from people around the world on his blog (www.charlesinspace.com), and last week announced he would be serving a six-course Martha Stewart meal in space. Apparently, the standard freeze-dried "meat in white sauce" was no match for his friend Martha's cooking. Simonyi says: "Although the food is very good there, it is somewhat basic, and after a couple of weeks, everything starts tasting the same. I am certain a little variation will be surely welcome." Simonyi will share the gourmet lunch with his crew during his 10-day stay at the International Space Station.
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