Time To Move the Beef!
Prime beef cut prices are at 7 year lows! Some restaurateurs are taking advantage of a 7 year low in choice and prime beef to offer their customers some great values on more expensive beef cuts like sirloin, ...
March 19th, 2009 by Greg McGuire
Sake Not Just For Sushi Anymore
Sake is usually associated with sushi, but not anymore Sake is fermented from rice and lies somewhere between beer and wine as an alcoholic beverage. It’s popularity has grown in the U.S., and this has mostly been the result of the growth of sushi in popularity. In fact, most people would never think about ordering sake if they weren’t eating...
March 14th, 2009 by Greg McGuire
Boulder Has A New Top Chef
Boulder Chef Hosea Rosenberg Is THE Top Chef As some of you may know, eTundra.com and The Back Burner are based in Boulder, CO so we were especially pleased to learn that Boulder chef Hosea...
February 27th, 2009 by Greg McGuire
Hot Chef Trends for 2009
Despite the economic downturn you’re sick of hearing about (unless you’ve been under a rock), two trends remain hot for the food service industry in 2009: food nutrition and sustainability. Even as consumers tighten belts and close...
February 6th, 2009 by Greg McGuire
