Chipotle, concerned about rising meat prices and eager to shore up its popular support among vegetarians, is soon testing tofu as its newest burrito filling in a few San Francisco locations. - HuffPo
Called “Sofritas”, the tofu will be braised with tomatoes, chipotle sauce, and poblano peppers. Ironically, the move to embrace tofu as a meat-free option comes as Chipotle and other fast food restaurants struggle to deal with the rising costs associated with meat production. “Beef and dairy prices have been rising because of the drought, which sent the prices farmers pay for hay and other feed skyrocketing,” writes the AP. - Ecorazzi
Starbucks Corp. completed its acquisition of Atlanta-based Teavana Holdings Inc. this week, “promising to reinvent the way the world enjoys tea,” wrote Jeff Hansberry, Starbucks president of channel development and emerging brands, in a blog posted Monday.
The $620 million cash transaction was first revealed in November. The move makes the more than 300-unit Teavana retail chain a wholly-owned subsidiary of Seattle-based Starbucks.
Hansberry wrote that while some of Teavana’s product lineups may change, “most of the Teavana experience will stay the same and several new additions will be offered.” - Restaurant News
About the Position Silvergreens is looking to bring on board a Director of Culinary who is creative, passionate and excited to be working with a growing concept. Ideal candidates should be abreast of culinary trends and familiar with from-scratch kitchens. Additionally, this person should have a genuine interest in working with nutritious, natural and fresh cuisine. Only dynamic professionals with organization and communicative skills who are team players will be considered.
Position Responsibilities Recipe and development Costing out all recipes within designated parameters Rolling out new menu items and training BOH staff Implementing systems to ensure consistency Helping open new location and commissary Work with team to expand catering and school lunch program
Jim McCoy, the former longtime owner of one of Santa Barbara’s best known businesses — McConnell’s Fine Ice Creams — died this week, according to his family. McCoy, 81 passed away peacefully at his home Tuesday. McConnell’s Fine Ice Creams was founded in 1949 by Gordon “Mac” and Ernesteen McConnell. McCoy bought the company in 1962 after Gordon McConnell died, and served as president for nearly 50 years before selling it himself in 2011. - Noozhawk
Actor Patrick Dempsey is one of several parties bidding to buy Tully's out of bankruptcy at an auction Thursday. - CNBC
Seattle could be seeing a whole lot more of TV actor Patrick Dempsey, whose investment group Global Baristas was the high bidder at approximately $9.15 million for Tully’s Coffee in Thursday’s auction of the bankrupt coffee shop chain. - Puget Sound Business Journal
Within the past year in Santa Barbara County, there were 13 outbreaks with upwards of 300 people affected. Five of the outbreaks were lab confirmed.
"There can be as many as 250 to 300 additional cases for everyone that gets lab confirmed," said Mickiewicz.
One of the 13 outbreaks was at Dunn School in Los Olivos in December. In order to prevent the virus from spreading through the campus, students were let out on an early and extended holiday break and will return Monday, January 7.
Although it can be called the stomach flu, it is not an influenza virus meaning there is no vaccination.
However, the tips for how to stay norovirus free are simple. "The biggest thing is hand washing but there are a couple other things. One is if you are sick, not to take care of other people or prepare food for other people when you are yourself sick," said Mickiewicz.- KEYTNews
It’s like a pub crawl, but with food! Food experience innovator Dishcrawl serves up a “meet and eat” event the San Jose Mercury News recently called the “hot, foodie social event sweeping the Bay Area.” The concept is simple: join dozens of other food lovers as you eat your way through downtown Santa Barbara. Spend your night uncovering gourmet dishes at nearby eateries, meeting local chefs and restaurateurs, and bonding with your neighbors over creations and locations you’ve never tried before.
Dishcrawl uses the concept of culinary social networking to capture the imagination and appetite of Santa Barbara foodies. Dishcrawl gives neighbors and neighborhoods a chance to meet, greet and share a heaping portion of delicious fun. Participating restaurants are kept secret but hints are slowly revealed leading up to the event.