| Chef finds TV cooking frenzy is no act
You'd never know that up-and-coming New York chef Tony Liu is a local boy at heart. Until you listen to his mild-mannered, modest speaking style. He put green peppers on his menu because they remind him of visiting Shirokiya in his younger years. "Food is such a strong memory for anybody," Liu said recently from his West Village restaurant after he finished service in the middle of the night. "Cooking always comes from the heart." The 1992 Kaiser High School graduate, born and raised on Oahu, opened his restaurant, August, in 1994. Though he and his restaurant garnered attention when the New York Times published a review, millions of people are getting to know him this week as he challenges Mario Batali on the Food Network's "Iron Chef America," a dream come true for Liu. "I watch 'Iron Chef' religiously," Liu said.
Diners turn out in droves for DVI’s ‘Eat Up Downtown’
If there�s one thing just about everyone loves to do, it�s eat, especially when it means going out to a restaurant instead of cooking and cleaning up at home. Last week, thousands of diners decided to do it Downtown. The results are in for Downtown Vision, Inc.�s inaugural �Eat Up Downtown� and by all accounts it was a hit with patrons and restaurateurs alike. �It exceeded our expectations, especially since this was the first year for the event and it�s a new idea for Jacksonville,� said Pamela Elms, DVI�s director of marketing. Historically, late August is usually not the busiest time of the year for the food service and hospitality industries thanks to the hot weather, the end of the summer vacation season and the beginning of the school year. Despite all that, giving people their choice of 15 special menus at a fixed price of $25 per person gave them a reason to come Downtown for dinner.
Students will bite into healthy choices at school
When Troy students go back to the cafeteria line this year, they�ll continue to see more healthy food choices.
A variety of salads, packaged fruit and wheat bread are all on the menu, according to Gayle Moran, director of food service for the Troy School District.
But changes won�t be overwhelming.
�The changes we�ve made, we�ve done very gradually,� she said.
�We did put the wellness policy together two years now. We wanted to educate the students rather than force them to eat something healthy.�
A wellness policy is now required for schools participating in the federal lunch program. The policy enhanced the mission of providing a nutritious food service program, she said.
Students seem to have a taste for healthy foods � and beverages.
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