Stir-fried to order

March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, Special section p8
Trade Publication
The article focuses on the approach of Stir Crazy, a 12-unit concept in Chicago, Illinois to healthful dining. According to the article, freshness and portion are the keys. Guests choose from a market bar of 20 fresh-cut vegetables, an array of proteins and several house-made sauces to create their own stir-fry dishes.


Related Articles

  • Kashmir Indian Restaurant. Wolkoff, Melanie // Louisville Magazine;Oct2005, Vol. 56 Issue 10, p88 

    This article presents information on Kashmir Indian Restaurant. Kashmir provides a reassuring culinary journey to India. When weather permits, the restaurant's patio, with umbrella-covered tables overlooking Bardstown Road, creates a truly enjoyable urban dining experience. Nestled together on a...

  • Seasons eatings.  // Indianapolis Business Journal;3/21/2011, Vol. 32 Issue 3, p37 

    The article offers brief information on several special dishes for dinner including the Spicy Chipotle Shrimp Flatbread, the Grilled Boneless Rainbow Trout, and the Oak-Fired Western Buffalo Burger.

  • Michael Scelfo. Ram, Chandra // Plate;Sep/Oct2014, p26 

    The article offers information on chef Michael Scelfo of Alden & Harlow restaurant in Cambridge, Massachusetts. Topics covered include the popularity of Scelfo's charcuterie and other meat dishes, how cooking a lot of vegetables came naturally to Sclefo, and the key elements to Scelfo's culinary...

  • EVERYTHING HAS TO BE DONE IN CORNISH TIME.  // Caterer & Hotelkeeper;2/14/2002, Vol. 191 Issue 4209, p61 

    Presents an article describing a series of culinary trips to London, England and Brussels, Belgium. Restaurants visited in London; Reaction of customers toward offers of vegetables during a meal.

  • R.S.V.P. Meyn, Laura Samuel; Parcell, Monica; Ruhland, Jordana // Bon Appetit;Jun99, Vol. 44 Issue 6, p36 

    Presents recipes of dishes served in various restaurants. Inclusion of the Lamb Vindaloo of India's restaurant in Denver, Colorado; Maple Syrup Pie served at Aux Anciens Canadiens in Quebec, Canada; Eggplant-Cilantro Spread served at Viva Pizza and Fine Italian Food Restaurant in San Francisco,...

  • FireLake Grill hosts James Beard dinner, launches food initiative.  // Nation's Restaurant News;3/22/2004, Vol. 38 Issue 12, p96 

    Highlights the Friends of James Beard Dinner in Minneapolis, Minnesota. Launch of the Heartland Food Initiative at the event; List of chefs at the event; Role of FireLake Grill and Cocktail Bar as host of the event.

  • WHAT'S HOT IN WASHINGTON, D.C. Frumkin, Paul // Nation's Restaurant News;8/29/2005, Vol. 39 Issue 35, p60 

    Presents a list of restaurants in Washington, D.C. Specialties offered at Dino; Focus of Hank's Oyster Bar on urban beach food; Menu offerings at IndeBleu.

  • 5-course lesson in fish and hospitality. Lape, Bob // Crain's New York Business;9/15/2003, Vol. 19 Issue 37, p22 

    It's simply impossible to resist the warm hospitality, keen professionalism and sheer drive of Umberto Arpaia and his team at the new restaurant Acqua Pazza restaurant in New York region, as of September 15, 2003. Acqua Pazza meals begin with warm slices of ciabbatta toast served with an oval of...

  • OUT TO LUNCH. Henderson, Marguerite // Enterprise/Salt Lake City;9/22/2003, Vol. 33 Issue 13, p16 

    Evaluates the Hong Kong Tea House and Restaurant in Salt Lake City, Utah. Dishes served; Details of a dining experience at the restaurant; Reservations.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics