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July 10, 2006
FOOD TIDBITS
Boudin Bakery (creator of San Francisco Sourdough French Bread) has opened Boudin SF (a restaurant) in South Coast Plaza in Costa Mesa with an on-premise bakery along with classic menu selections like French toast, clam chowder in a Boudin sourdough bread bowl, sourdough pizzas and a crab cake sandwich. Located in the Carousel Court on the Plaza’s first level, the establishment is open for breakfast, lunch and dinner — with menu items $10 or less.
Callisons, Inc., a company based in Lacey Washington, has introduced Seasoned Skewers — wooden skewers infused with herbal extracts and natural oils — as a new way to add flavor to food. Six flavors are offered — Honey Bourbon, Citrus Rosemary, Thai Coconut Lime, Indian Mango Curry, Mexican Fiesta and Garlic Herb. Packaged by flavor in packs of 10, soak the skewers in liquids — water, beer, wine, sake, etc. — 10 to 15 minutes before using. Skewer your choice of items — meats, poultry, vegetables, etc. — then let stand at least 10 minutes before cooking. You can grill the loaded skewers, sear in a pan stove-top or bake or roast in the oven. The skewers are fat and sodium free.
While the concept sounds innovative, I’m skeptical (about how much flavor you can add to the interior of meats, etc.) — but I haven’t tried them yet. Sounds like a bit of a nusance, especially if you aren’t into skewering food items. By the way, once opened, you can store any extra skewers in a sealed plastic bag in the refrigerator to use later. Look for the skewers (suggested retail is $9.99 or less per package) at Sur La Table, Bristol Farms and online at www.napastyle.com. For more information, visit www.seasonedskewers.com.
T.G.I. Friday’s Restaurants is now offering seven new entree items priced at $10. Among them are Tortilla Crusted Tilapia, Ranchero Tortilla Chicken Stack, Lemon Splash Chicken, Sangria Chicken and Bruschetta Chicken Parmesan. To find a location near you, visit www.fridays.com.
El Pollo Loco recently introduced Tequila Lime Chicken. It combines chicken with a lime juice, mild chile and tequila glaze. It’s available in both individual and family meals through September 3.
Posted by Natalie Haughton at July 10, 2006 4:00 PM