Tuesday, October 27, 2015

Today's ride on the Capital Region foodie-go-round


INTRODUCING

Menu additions at chains operating in the greater Capital Region.

Johnny Rockets (until November 15) -- Goosebumps Shake (vanilla ice cream, chocolate syrup, milk and Oreo cookie pieces blended and topped with whipped cream, an Oreo cookie garnish and gummy worms, $4.89 to $7.95).

Dunkin Donuts (through autumn) -- Reese’s Peanut Butter Square (a square doughnut filled with creamy Reese’s peanut butter filling, topped with chocolate icing and finished with an orange icing drizzle, $1.49), Pumpkin Cheesecake Square (a square doughnut filled with creamy pumpkin cheesecake, topped with orange icing, crumbled graham cracker topping and a white icing drizzle, $1.49).

Domino's (permanent) -- Marbled Cookie Brownie (a combination fudge brownie and chocolate chunk cookie cut into nine pieces, recommended price $6.49, or part of a two-item mix-and-match deal priced at $5.99).

Cheesecake Factory (through Thanksgiving) -- Pumpkin Cheesecake (cheesecake flavored with pumpkin and autumn spices, baked in a graham cracker crust and sprinkled with chopped pecans, $7.95), Pumpkin Pecan Cheesecake, pictured (a layer of pecan pie topped with a layer of pumpkin cheesecake in a pastry crust, topped with caramel and chopped pecans, $7.95).

Menchie's Frozen Yogurt (through October 31) -- Harvest Pumpkin Frozen Yogurt (pumpkin, cinnamon and hints of ginger in frozen yogurt; price varies by size and location).

Au Bon Pain (through November 2) -- Pumpkin CroisBun (a flaky croissant-bun hybrid with sweet pumpkin filling, average price $2.79), Pumpkin Sweet Cheese Muffin (a pumpkin muffin filled with sweet cheese and topped with cinnamon sugar, average price $2.19), Pumpkin Coffee Cake (a miniature pumpkin- and spice-flavored Bundt cake, average price $2.79).


REBOUNDING

• The McDonald’s fast-food chain has reported its same-store sales rose 0.9% in the U.S. in the third quarter that ended September 30. It was the first positive quarter for the company in two years. Globally, same-store sales rose 4% in the same period, with positive results in all segments, in what the company called an encouraging step in the chain’s turnaround effort. CEO Steve Easterbrook said in a statement, “I am confident in the fundamental strength of the McDonald’s system and our ability to drive initiatives that are focused on delivering the greatest benefit for our consumers.”

MOVING

• Chef Eric Tisaj Jr. has joined the staff as a chef manager at Sodexo USA in Albany, the major institutional/hotel/catering company. Tisaj has cooked at Prime at Saratoga National in Saratoga Springs, where he was chef de cuisine, and Tala Bistro in Latham, both part of the Mazzone Hospitalty universe. Tisaj, 30, a Rensselaer resident who graduated from LaSalle Institute, trained at the Culinary Institute of America in Hyde Park.

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