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Dates: during 2000-2009
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...recession. In particular, consumers are fleeing casual, family chain restaurants for the convenience and savings of fast food. (Yum! Brands, which owns KFC, Taco Bell and Pizza Hut, and Burger King have also seen sales growth, though at smaller levels than McDonald's.) Casual-dining joints are reeling: P.F. Chang's and the Cheesecake Factory, for example, saw their third-quarter 2008 profits fall 43% and 36%, respectively. Bennigan's went bankrupt, Ruby Tuesday will shutter 40 locations by the end of February, and more than a dozen regional chains have filed for bankruptcy. "Any time people can trade down...
...Chocolate Bread Pudding with Bacon Crème Anglaise Recipe courtesy of Chef Jerome Chang of New York City's Dessert Truck...
...dessert trend isn't limited to high-end, experimental restaurants. In 2008 you could buy bacon-covered chocolate at the Minnesota State Fair or watch bacon get dipped in chocolate on the Food Network's Dinner: Impossible. "I bet other meats would work" in sugary fare, says chef Jerome Chang, whose itinerant Dessert Truck serves New Yorkers a $5 chocolate bread pudding with bacon crème anglaise. "Bacon is just more sellable because people mix it up with their pancakes and their syrup and they're used to that. Plus, people like bacon...
...declaration was released during a period of sensitive anniversaries. It comes 60 years after the signing of the Universal Declaration of Human Rights, which Chinese scholar P.C. Chang helped draft, and 30 years after Deng Xiaoping launched the economic liberalization that would transform China into a capitalist powerhouse. It was also 30 years ago that activists in Beijing posted signs on a Democracy Wall calling for political reform, including electrician Wei Jingsheng's declaration that Deng Xiaoping's campaign for Four Modernizations in agriculture, defense, industry and technology was meaningless without a fifth modernization, democracy. "It's quite a moving...
...favorite stories in this issue, a special supplement to TIME, is about the current trend in no-frills dining. Major chefs like Joël Robuchon of L'Atelier and David Chang of the Momofuku empire are forgoing the usual dining-room luxuries like linen tablecloths, flowers and bread baskets to focus instead on great food and even greater prices. Some of these forward-thinking chefs are going so far as to forfeit waiters too, choosing to serve the food themselves. Needless to say, their establishments are packed. And customers are more than willing to wait...