This year, 34 percent of all adults plan to celebrate Mother's Day by dining out at a restaurant (I hope it is one of our customers). Of that number-nearly half are going out to dinner, making it the days most popular meal. The rest will do lunch-brunch-or breakfast.
That's the reason Mother's Day weekend has become one of Rogers Poultry's busiest weekends. So, Thanks to all you Mothers!!
For the ones not dining out----most adults plan to have a home cooked Mother's Day meal at their homes or someone else's home. So, for those of you cooking at home-there are lots of chicken dishes to choose from. My blog could be 10 pages long if I listed them all. But, I'd like to mention one particular dish that's always a crowd favorite...
What comes to mind when you think about Latin Cuisine? Immediately, I think of the freshest ingredients and boldest flavors - not just food but an experience that taps into all my senses. Cha Cha's Latin Kitchen is delivering on all those expectations with its innovative Latin inspired menu which expertly adapts the culinary heritage of Mexico and Latin America into a uniquely fresh modern style.
In 2009, Cha Cha's Latin Kitchen Brea was born out of a love and passion for Latin Cuisine by its two founders Don Myers and Peter Serantoni. Both Don and Peter, had a considerable amount of experience in the restaurant business having come up with the El Torrito concept and having played key roles in the success of industry giants such as Roy's. Their vision with Cha Cha's was to provide fresh "made-from-scratch" Latin food in a fun atmosphere where guests could watch their dishes being prepared in the open kitchen or enjoy live music in the lounge while sipping some of the finest handcrafted cocktails.
Their vision became an instant success and just a few years later in 2017...
People with celiac disease, an autoimmune condition that damages the small intestine, are sensitive to gluten, a protein found in grains such as barley, wheat and rye.
In the United States, approximately 3 million people have celiac disease, but only 5 percent of them are aware of it. Many others are gluten sensitive or gluten intolerant. Although they aren't celiac, they do suffer digestive symptoms after ingesting gluten. Treatment for celiac disease and gluten intolerance is to avoid foods that contain gluten.
Today, restaurants and restaurant operators are better educated about serving customers with food allergies, especially those with gluten issues. Many now offer a variety of menu items for their gluten-free guests to enjoy, and they have also taken steps to prevent cross-contamination between the dining room and the kitchen.
Here are five tips from Food Allergy Research & Education (FARE) to ensure your staff safely serves celiac sufferers as well as customers who are gluten-intolerant or gluten-sensitive...