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Milwaukee's Daily Magazine for Tuesday, July 29, 2014

Tue
Hi: 78
Lo: 58
Wed
Hi: 72
Lo: 59
Thu
Hi: 78
Lo: 63
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If you have "reservations" about your dining experience, give the restaurant a chance to do something about it.
If you have "reservations" about your dining experience, give the restaurant a chance to do something about it.

Speak up and log off

This week I'd like to pose a question: When dining out, if there is something you don't care for, do you tell your server? Do you give the restaurant a chance to reconcile the situation?

There are good amount of people who either are too polite or embarrassed to express how they really feel when they are unhappy.

It can be even more frustrating when people say something when they have already paid and are walking out the door. For the restaurant, it's too late to fix. I think if more people spoke up and gave the restaurant a chance to save the experience they will try to – at least the good ones will.

Every time I read a negative customer feedback about a restaurant online a lot of them come across spiteful and as though they are trying prevent any future patrons from having the same fate they experienced. But it's really counterproductive.

Speak up sincerely when you're not happy; hopefully they'll care. And you won't have to post an anonymous negative review online in the safety from confrontation at home.

The market is too competitive for restaurants to disregard your satisfaction, and if they do, rest assured they won't last long.

Mmm, science.
Mmm, science.

Recipe contest: Lab-grown hamburger

In my last blog I spoke about how food safety should be a right regardless of who is in the Oval Office. I'd like to make sure my tax dollars are spent on ensuring we have safe food to eat.

This week some exciting new developments have come about and now the first steps are being taken to create the first lab-grown hamburger made from stem cell tissue.

Well, I think a recipe contest is in order! I know you haven't had the chance yet to taste lab-grown hamburger, but I think if you apply all your culinary instincts and traditions we can have an exciting new dish with lab-grown hamburger. This city could even be at the forefront of this new trend.

So, here is the contest: please submit your recipe for lab-grown hamburger to OnMilwaukee.com. I'll be the judge and here is the criteria: your recipe must be based on using actual lab-grown hamburger, your favorite seasonings and whatever toppings come to mind.

Once I've received all submissions a winner will be announced and as well the prize. 

For more information about lab-grown hamburger, please follow this link.

McDonald's will no longer serve "pink slime," but that's far from a good start.
McDonald's will no longer serve "pink slime," but that's far from a good start.

Is food safety a liberal or conservative party position?

OK, folks, time to wake up. Let me help you answer this question. It's not a political position at all. How it has become one is beyond me. And the more people perceive the concept of farm to table as some cute little trend chefs are grasping at to help define their style of cooking is ridiculous.

Do you know why chefs have gravitated to this philosophy? It is because food safety is a huge issue in this country. We have a responsibility to you as the consumer to provide you a safe and delicious product. What the role of regulation from the USDA and the role of The Department of Agriculture is has been turned into a political stance.

There is a recent press release from McDonald's stating that they have given considerable thought and have decided to no longer use the "pink slime," quoted by Chef Jamie Oliver, in their food, because in the end they really care. How did it get there in the first place? And if you don't know what the "pink slime" is, it's all the by-product that is normally fed to pets in every other country in the world except the U.S.A., where we have developed this fascinating technique of using ammonia to kill all the bacteria, so it's safe for us to eat.

Who's hungry? I'm not.

Another interesting thing that, over the course of my 27 years in the food service industry, has raised concern is the increase in food allergies. We have not discovered that many new, untested ingredients that so many people somehow are having an adverse reaction to. I believe they are allergic to something, and I'm sure science has progressed enough to better define an individual's ailments. However, I am more inclined to believe a cost-effective corner has been cut in how our food is being produced only to increase profit margins at the expense of the American public.

As Americans we need to be aware of what we really consume and how the food was produced. Was it raised ethically? What drugs have the animals consumed? What is in processed fo…

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