Ann Ahmed didn’t have a plan when she bought her first restaurant location in Minnesota over the phone from San Diego. “I had a credit card,” she says. And a dream. Ahmed was the sixth chef in Perspectives' fundraiser, Cooking with the Stars.
When Heidi Andermack and Amy Lynn Brown were trying to name their new catering business in 2004, they came up with a few variations on the theme—Ciao Baby, ChowChicks—before settling on its memorable name, Chowgirls Killer Catering. “We used to have a cowgirl theme, but we outgrew it,” Andermack said at the Perspectives' Cooking for the Stars event.
The Guthrie's Floyd's is a play about "returning citizens" who find redemption through making sandwiches and taking a stand over pickle relish.
A new survey from US Foods digs into the grievances consumers have with third-party delivery and provides some eye-popping insight into some of the less-than-ethical things couriers do on the job.
I'm not sure which is more alluring: An evening listening to Thomasina Petrus sing jazz, blues and R&B in a renovated barn in a rural farm setting or the opportunity to purchase a bag of her cashew brittle.