Today's catch

April 1998
FoodService Director;04/15/98, Vol. 11 Issue 4, p121
Trade Publication
Focuses on seafood which is considered a healthful entree. Details on Phillips Seafood Fun Days, a promotion with Phillips Seafood Restaurants; Identification of participants at the Fun Days; Comments from Valerie Norwood, ARAMARK retail manager for Sinai Hospital in Baltimore.


Related Articles

  • Object of Desire. McLaine, Jennifer // Atlanta;Mar2002, Vol. 41 Issue 12, p192 

    Reports the snazzy entree creation of Mexican gourmet, Camarones Nayaritas seafood menu.

  • DOLLAR DAZZLER. Nourse, Pat // Australian Gourmet Traveller;Sep2004, Vol. 4 Issue 9, p18 

    Features the seafood stew main course from Rockpool restaurant in Australia.

  • Increasingly sophisticated. Weisberg, Karen // FoodService Director;4/15/2002, Vol. 15 Issue 4, p68 

    Presents information on various seafood dishes that are served in cafeterias and restaurants in the U.S. Kinds of seafood that are commonly included in the menu; Information on the Creole buffet meal at the cafeteria of the American Family Insurance; Recommendations in handling fresh fish;...

  • MAKING WAVES. Lang, Joan // Restaurant Business;12/15/2001, Vol. 100 Issue 23, p60 

    Focuses on the menu strategies of seafood restaurants in the United States. Specialties at Summer Shack restaurant; Style of food handling at Naked Fish restaurant; Entrees available at Bluewater Grill restaurant.

  • WHAT'S HOT IN WILMINGTON, N.C. Hayes, Jack // Nation's Restaurant News;10/11/2004, Vol. 38 Issue 41, p29 

    Presents several restaurants in Wilmington, North Carolina. Specialty of Boca Bay; Availability of American grill and seafood at Elijah's; Price of main courses at Port Land Grill.

  • More on the Side. Wellman, David // Frozen Food Age;Jun2001, Vol. 49 Issue 11, p21 

    Compares the market performance of frozen seafood entrees without side dish with those with side dish. Market advantage of entrees without side dish; Consumer preference for entrees without side dishes.

  • The Main Dish. Cuadrado, Susan // Special Events;Jan/Feb2014, Vol. 33 Issue 1, p40 

    The article discusses the key components and presentation of the main course offered by several caterers. Some of the caterers featured are Los Angeles, California-based Jennifer Naylor, Chicago, Illinois-based Entertaining Co., and Montreal, Quebec-based catering company Avocado. Also mentioned...

  • Good for the sole. Bavota, Michael F. // Progressive Grocer;9/1/2006, Vol. 85 Issue 12, p90 

    The article discusses the important role of flatfish in the commercial food distribution network. By any other label, the versatile flounder/sole is consumer-friendly. Since flounders have white meat and a flaky texture, most restaurants and supermarkets offer some type of the fish. The benefit...

  • Splendid Sushi and Fine Sake. Dorsen, David // Washingtonian Magazine;Mar2005, Vol. 40 Issue 6, p141 

    Presents information on the Matsuri Japanese restaurant in Washington, D.C. Description of the establishment's interior decoration; Available seafood; Dishes included in the main course.


Read the Article


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

Try another library?
Sign out of this library

Other Topics