One of the great pleasures of visiting other countries is experiencing the local cuisine and Italy, the land of pizza and pasta, is naturally no exception.

Italian cooking is quite regional, with the local specialities a treat to find out, and so it is with Turin, which as well as having some excellent restaurants is much more affordable than many places, such as Rome, Paris or London.

Although pizza is enjoyed worldwide and is easy to find wherever you are in the world it is true that nothing can beat a real Italian pizza. I don’t know whether it is in the way they kneed the dough, the type of flour, the olive oil used or any other factor, but the thin crispy base and perfectly flavoured toppings never taste anywhere near as good as in Italy. Turin is no exception and there are dozens of pizza restaurants vying for your custom and all of them seem equally good as one another. If the weather is good then many restaurants have tables outside and if you are sightseeing then don’t forget the therapeutic power of half an hour watching the world go by while resting your feet.

Watch out for the fixed price menus, such as offered by Tre da Tre near the tower of La Mole and the University, where you can eat for around 7 euros including pizza and soft drink in relaxed and pleasant surroundings, or another option is to head for somewhere serving fixed price pasta menus - pasta with bolognese sauce or similar should cost no more than €10 per head including a drink and coffee and just like pizza, there is nowhere on Earth better to sample pasta dishes than in Italy.

Turin has a number of specialities, such the typical Italian breadsticks that were supposedly first baked to help cure a sick child-prince, later the first King of Piedmont, and are found in a wider variety of shapes and sizes than other areas of Italy, is famed for its chocolate and also is host to the biennial Slow Food Movement event held at the Lingotto Exhibition Centre.

The Slow Food Movement came out of the idea that meal times should be enjoyed as a social activity with family and friends, and taking time to shop for good quality ingredients and lovingly prepare the meal are part of this philosophy, in stark contrast to the fast food exports of America.

It was formed by Carlo Petrini in 1976 in Barolo, about 70 kilometres south of Turin, and exists to promote high quality, naturally grown ingredients, while defending traditional methods in the food industry. Membership is worldwide and events include food and wine tasting.

Turin is also famed for its antipasto, a variety of appetizers served by many bars in the evenings. Don’t be surprised to be brought several dishes without asking for them for which you will be automatically charged, or let your waiter know if you only want a drink without the food accompaniment.

David Leigh has visited Turin twice and plans on going back as soon as he can. You can read more about href="http://www.bella-torino.com/turin-restaurants.html">Turin restaurants at target="_new" href="http://www.bella-torino.com">http://www.bella-torino.com.

Whistler, British Columbia is the resort to watch from now to 2010. With the Olympic Games just three short years away, operators are making their moves and polishing their acts. Seven Restaurant opened in December of 2006 to a record season for snow in this cozy ski village. In the former location of Val D’Isere Brasserie, this a the latest jewel at the foot of Whistler Mountain.

Walking into the room at Seven, you notice dark woodwork with vibrant color on the walls with contemporary Asian accents. The lounge area features a comfortable, inviting and fun atmosphere, with leather couches strategically placed in front of the front windows to people watch. A good amount of tables are available as well to sample tapas, Apre Ski, discussing the days rugged terrain over one of their signature Martini’s. A long bar is towered by a huge plasma T.V. playing classic black and white movies, while jazzy sounds come through the sound system. The main dining room is intimate with white linen adorned tables, fireplace burning, and a huge fabric covered bench on the right wall. Each table has polished silverware and small square “tapas” plates which our server informed us were to share the small plate offerings amongst ourselves.

Content with the dining ambiance we pursue the menu which is the”Jewel of Seven”. This list of options is billed a Fusion Cuisine done “Tapas” style to share. The menu reads like a journey abroad; Dungeness Crab Maki Rolls with Avocado Carpaccio, General Tso’s Calamari, Salmon Latke’s with Wasabi Bearnaise, Bison, Duck Pasta with Truffle Broth, Lettuce “wrapped” Fried Oysters. We started with a sesame seared tuna tetaki, cooked rare and sliced with an interesting salad of pea & bean sprouts with sesame, soy and “liquid wasabi”. The Wok Fried Calamari came with chopsticks, as we sampled it we were enthralled by it’s sweet and sour elements as well as spicy from charred hot peppers. We also tried the duck breast tapa which was another sweet sauce affair led by a sangria-baby pear reduction. It actually worked quite well as the meatiness of the duck and the sweet sauce were offset by some plain but earthy steamed baby bok choy. Seven also offers large plate entrees, we tried the rack of lamb and local sablefish. The sablefish is actually black cod and it came with an espresso glaze over orange brandy scented cous cous. The lamb rack was close trimmed and cut in chops with creamed leeks, mashed potatoes and a goat cheese stuffed fried “ravioli”. High marks for their short but clever dessert list, “chai” tiramisu, creme brulee with a fresh berry “martini” and molten chocolate bread pudding all stood out.

Seven has some nice options, dinner by the fireplace or appetizers in the lounge. The best part is the the food delivers in flavor and are all presented on over sized square and rectangular platters with some infused oils and contemporary garnishes. Seven is located in Bear Plaza in the Whister Ski Resort. Reservations can be made on line at Sevenwhistler.com or by calling 604.932.4666.

Chef-Consultant-Web Guru
http://chefalbano.com

http://chefalbano.blogspot.com

New York City is among one of the busiest cities of the world. The city is always bustling with activities and one can indulge in all their dreams and fantasies in this city. The city has all the sources where people can indulge in doing what they love. Steak is one, food stuffs which many people love to eat and indulge their taste buds. New York City Steakhouse is not difficult to find, after all the city of has a number of steakhouse and you can easily find one where you can enjoy eating your steak. Mostly steakhouses specialize in servicing beef steaks as this is the most common steak loved by the public. Well if you run a steakhouse, it only makes sense for you to serve the food which is high on the wish list of the public. Steakhouse is in fact a wonderful source where one can get to eat their favorite food.

Ideally a typical steak dish consists of steak made of beef and a side dish that is starchy. Customers can also find fish steaks in some steakhouses, but this is not as popular as beef steak. The accompanying starchy side dish with the steak can be made of potatoes or it can be a dish of pasta as well. It all depends on what type of dish a person would like to eat. The drink that accompanies the steak must be selected carefully. After all it is the taste of the drink which makes eating steak all the more enjoyable and memorable. Steakhouses have well stocked bar and you can make you selection of the drink from the bar and choose the drink which you like to have with steak.

There are various types of beef steaks, and people those who love to eat this will have a wide variety from where they can choose the type of steak. Some of the varieties of steak available in steakhouses are filet mignon; it is a piece of beef meat from the tenderloin. Some other types are flat iron steak, chuck steak, hanger steak, rib eye steak, skirt steak, T-bone steak, strip steak, Salisbury steak, Swiss steak and flat iron steak besides many other steaks. You just have to go to the steakhouse and simply order the type of steak you would like to have and you will get this.

Another aspect of steak which needs to be chosen carefully is the degree to which the steak is cooked. Depending on the way in which the steak is cooked and the degree of heat in which this is cooked, the taste varies. Blue rare of very rare steak is that which is cooked over fire very quickly and this means that only the outer layer of the steak is done and the rest is not cooked properly. In fact the steak remains red inside as it is not cooked properly. For some steaks lovers this is the way they like to eat the steak, while some of them hate eating steak which is not cooked properly. It all depends on individual choice and taste and one must choose to eat steak cooked just the way they love to eat it.

Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.He is working for Markjosephsteakhouse.To book for Sunday Parties and enjoy tasteful food at New York City Steakhouse visit http://www.markjosephsteakhouse.com

A steakhouse bar specials is a perfect place for dinning and enjoying out because it gives you wonderful ambiance, delicious foods and yummy drinks. It’s a perfect place for enjoying your evening along with your friends and family. Everybody is fond of delicious foods and so for this reason steakhouse is always there to serve you the best. People residing in metros like New York have an energetic night life and they love eating out in a steakhouse.

Well, the ambiance of the steakhouse bar specials is always the first thing a visitor notices. The ambiance of the bar and the dinning space has to match with the restaurant. The furniture’s and the looks of the entire steakhouse need to be stylish so that maximum people can come to that particular steakhouse. The furniture must be arranged properly so that maximum number of people can be adjusted during the dinning time.

The lighting system has to be classy and bright lights must be avoided. A dim light creates a pleasing and soothing environment that most customers prefer that. Such a place will make an ultimate destination where one would like to eat steak. There are various steakhouse specials that offers full-time bar along with the dinning experience. Each and everything needs to be sober and sophisticated in the steakhouse bar specials.

If you are residing in New York, then you can check out the best and awesome steakhouse bar specials to enjoy an unforgettable lunch or dinner. Relatively, a peaceful dinner is not the single thing that can be found at steakhouse, attending parties are also stuff for spending time at your desired steakhouse. Along with this, the restaurant manager needs to be cautious about the promptness and good quality of service so that a lot of people can visit.

It is a common perception that a steakhouse provides a variety of steak. You can find various range of steakhouse that offers full time service for the people. It all depends on you about the time you like to visit the restaurant. The menu card includes all the varieties available in the restaurant, some items can be lobster, fishes, beef and many more. Steakhouses bar specials New York have bar specials that are meant to suit the preferences of customers who love to drink along with a delicious dinning.

Eating and drinking are the two main things that attract you to a steakhouse bar specials. Your joy gets doubled when you get the option of eating along with drinking your favorite wine. You can choose from the wide variety of cocktails and wines that are available in the steakhouse bar specials in a steakhouse. You deserve the best service and the quality of foods from the steakhouse as you are spending your money on it. Whenever the matter of spending money comes, then everything has to be perfect.

You can order your favorite item that can be beef products, sea food along with the side dishes you wish. The beef dishes are prepared from the meat of buffalo or cow. The taste of these dishes is truly unforgettable. This is all because of the method of their preparation which gives a yummy taste to it. Basically, there are two methods of preparing of beef dishes, one is half cooked and the other is fully cooked. Normally, the half cooked steak is tastier than the full cooked one. The full cooked beef dish is little drier, but the taste is really lip-smacking.

Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.He is working for Markjosephsteakhouse.To book for Sunday Parties and enjoy tasteful food at Steakhouse bar specials New York visit http://www.markjosephsteakhouse.com

No, I’m really not kidding. I have a theory that all the hate that exists for this fine establishment originated in the days of old and people have not fairly readjusted their views. I might even throw Taco Bell’s menu on a list of most improved over the past 5 years. Everytime I look up there are new items and it seems they are all straight gold.

Unfortunately, I no longer live in the near vicinity of this glorious spot, but recently I found myself once again entering the storied walls. It was a stirring experience bringing back memories of first jobs and glorious meals alike. While old favorites like chili cheese burritos, soft tacos, and gorditas still grace the menu, my focus these days tends to be on the newer items.

The flagship of the new menu in my mind is the Frisbee-esque Spicy Chicken Crunchwrap Supreme. I originally ordered this little island of paradise as something of a joke after seeing the ubiquitous commercials and was absolutely blown away. The gold lies in the warm bottom where the spicy chicken mixes with the spice elicited by the nacho cheese and the result is a warm burst of flavor that will excite any palette. This warm spice is balanced with a light, fresh finish from the sour cream, lettuce, and tomatoes residing at the top of the Frisbee. I feel this is a must hit item for any self respecting foodie. And yes, you can only get it at Taco Bell.

My second go-to item takes the form of the Chicken Grilled Stuft Burrito. This is a heavy item, so bring your appetite, but that is exactly why it is appealing. For someone with an inner fat dude trying to escape like myself, I need something that is going to fill me up. The Grilled Stuft Burrito is willing to be that food. Don’t think this order is merely about size though. The Grilled Stuft Burrito brings the flavor with marinated chicken, tomatoes, and rice.

I have to admit this is the most my mouth has watered writing any of these reviews. So for those of you who have written off taco bell due to the restaurant it once was, I encourage you to reconsider. If you make it there as infrequently as I do, you can count on new items lighting up the menu on each visit. And I’d be willing to bet, they are mad good.

Read more brilliant restaurant reviews at http://www.grubsession.com

Most fast food restaurants nowadays are catering to the need for people to eat healthily and nutritional information will be supplied to assist with their customer’s diet programs.

McDonald’s has changed various foods in their menu and you will find all the nutritional information on their website along with tips from the renowned trainer Bob Greene. There are meal suggestions and the total calorie and fat intake for each meal. They also now sell salads, fruit and yogurt, and apple dippers. So now the kids can have Happy Meals while mom enjoys the other tasty diet alternatives.

Chick-fil-a is one of the fast food restaurants that do not serve “fast food” as it were. There menu does not include processed foods and they have a variety of healthy choices like the char-grilled chicken sandwich, chicken salad, and chicken salad on wheat bread. There are carrot raisin salads, fruit cups, and even chicken soup. They also have low fat dressings and mayonnaise.

Subway also has low calorie subs and now offers a Fresh Fit Meal. This meal is a 6 inch sub with a side choice and a bottle of water. The side can be raisins, apple slices, or baked chips and there are also salads. The sub sandwiches include 8 subs and 3 mini subs that have less than 6 grams of fat. Their website also has weight loss and exercise tips.

Zaxby’s also has chicken, although most of it is fried, but they have a good selection of salads with light dressings and char-grilled chicken sandwiches. You can also substitute the fries with celery or carrot sticks and the nutritional information can be found on their website.

Wendy’s has included weight loss tips and tools on their website. There is a gluten free menu and they also have a diabetic menu list. They also now have salads, grilled chicken, and baked potatoes. This puts Wendy’s right at the top as far as diet goes.

Taco Bell also has an option if you are on a diet tat you may not be aware of. They have the Fresco option, which means that you can substitute the salsa for any other sauce or cheese and with 15 low fat choices you can lower your calorie intake by 25 percent by ordering this way.

Applebee’s offers 8 Weight Watcher friendly entrees and also have a Weight Watcher’s desert that has 230 calories. All the entrees have 400 calories or less and they offer weight loss tips, Weight Watcher pointers and nutritional information on their website.

A webmaster of Obesity Therapy website; a one stop obesity resource center.
http://obesity-therapy.most-effective-solution.com

Salad. Many people think of it as a side dish, to go along with “the real meal”. Personally, I’ve always been partial to eating salad for my main course. It’s healthy (if you chose wisely), light, yet filling and it really tastes good. My son has said numerous times to his friends and family that he’s never seen anyone but me practically do a happy dance just because I’m eating a plate of greens.

In Orange County, California I’m not alone in my pursuit of a delicious bowl of veggies. Here are some worth trying:

-Spasso’s in Laguna Hills. Yes, they also serve some terrific Italian food, but two of my favorite salads come from this restaurant. If you want a veggie only salad, go for the asparagus and artichoke. Crisp and fresh with a light lemon dressing. For something heartier-go for the roasted salmon. It includes asparagus as well, but also has fresh mozzarella, sun-dried and fresh tomatoes and romaine. So tasty, even if you don’t use dressing, you’ll be a happy camper. They serve some great italian bread made nice and warm and toasty with it.

-Rutabegorz in Orange. This organic restaurant has been around and changed it’s menu through the many years, but they put together some fun dishes. As I mentioned, they change their fare, so be flexible and try some pumpkin or banana bread with whichever salad you chose. You won’t be disappointed.

-BJ’s Brewery. Several throughout the county. They have many to chose from, from very healthy to “why bother, I’ve blown the calories for the day”. But, they’re all very good. Because the brewery is attached, the breads are fresh and the smell of yeast abounds, so try a piece with your choice.

-Claim Jumpers. Again, this chain, which started in Los Alamitos, has many locations. Not only do they have several absolutely delicious salads to order off the menu, but they have one of the best salad bars around to dish up your own masterpiece. My favorite used to be the wild greens with cranberries and candied walnuts-for some reason, they take it on and off the menu at a moments whim. Since you’re having salad, splurge with one of their terrific muffins. The bran muffin tastes more like chocolate. But if you’re watching calories-share with one if not two hungry friends, because any of their bakery goodies are rich and I’m sure highly filled with way too much of what you’re trying to avoid eating!

-Souplantation. Another chain-this one known as the soup-salad-dessert place. Very family orientated. Plenty of healthy and non-healthy choices. This one’s here because they do a good job of making sure everything they serve is kept fresh and clean. There’s a way for everyone from vegans to meatlovers to have a decent meal.

There you have it-you can have a terrific and healthy meal that’s filling in Orange County, California now that you know where to find it!

Carine Nadel is on The Reader’s Advisory Panel of Woman’s Day magazine and has had numerous articles and recipes published both on various websites and print publications. To read more of her work, log onto: http://www.Carine-whatscooking.blogspot.com

Sometimes even a self-proclaimed “veggie-nut” just wants a good old-fashioned burger. The best part about being in Orange County is that you can find places in every nook and cranny that make really good burgers-and they are NOT necessarily made of beef, unless you order them that way.

Let’s fact it burgers and their natural side-kick, fries, are as popular as America’s favorite pastime of baseball. To cover that base (pun intended) there is Edison Field and the Angels.

For the food part, here are some of the county’s best burger joints, believe it or not, the first three are owned and operated chain locations!

-Ruby’s Diner. The only real sitdown restaurant mentioned. Light, bright and each has the basic theme of being a ’40’s diner. Great for families. The menu has plenty to chose from, if someone in your crowd doesn’t want what we’re talking about here. Burgers can be beef, but they also have turkey, vegetarian, even chicken. All served with lettuce, tomato and a slice of onion. What makes this a little different is that each unit has an added theme of some kind of transportation that fly on a track above the restaurant. Depending on where you are, this means: boats, bikes, trains or cars.

-In & Out. Another chain that loves the diner scene. Here there aren’t many choices, except how many patties you want and if you’d like cheese with that. But there’s a reason why this chain is so popular-they make the items on the menu right.

-Fatburger. Burgers and diners they seem to be hand in hand. This one moves up a decade. Fatburger is actually “Phat”, as in cool, delicious and perfect. Here you have a choice of beef or turkey. Plenty of toppings. They’re big, juicy, messy and worth the calories.

-Knowlwoods. There are only about three in the county, but like Ruby’s their menu is huge. They give you a choice of beef, turkey and vegetarian. Sometimes they’ll have specials with include salmon burgers, but it’s hit and miss. Like fatburger, their big, juicy and messy.

-Ted’s Burgers. Okay, there’s only one, in Laguna Niguel. Here the menu is really huge and despite the name, Ted’s is known locally for having the best breakfasts around. But he has beef, turkey, vegetarian and salmon burgers on the docket. There really is a Ted-and if he’s there, he’ll come over and sit down in your booth with you!

The last is usually the best, ask most people who live in the South end of the county where to get a really great burger this is the most likely answer!

-Fuddruckers. Again, only one-in El Toro. Upscale fast food. Besides the normal, they also have buffalo and ostrich. If you’d rather have an angus steak sandwich or a fish filet it’s there. Plus, they have a condiment/salad bar. Oh, and the buns and other baked goods are homemade right there on the premises. If you love your meal-take some home. They’ll wrap up the uncooked patties for you and all the baked goodies (brownies, cookies, pie and buns!) are available at the bakery counter.

There you have it-If you happen to be in Orange County and get a craving for something delicious and comforting, now you know where to wander into!

Carine Nadel is on The Reader’s Advisory Panel of Woman’s Day magazine and has had numerous articles and recipes published both on various websites and print publications. To read more of her work, log onto: http://www.Carine-whatscooking.blogspot.com

You have decided. You are going to make positive changes to your eating habits in order to reduce your bad cholesterol numbers. However, working against that decision is your work situation and, out of necessity (or by choice), you eat out often. All is not lost. There are thing you can do if you eat out.

One thing that can be done, regardless of the type of restaurant, is to watch your portion sizes. Also, when you eat out, avoid deep fat fried, pan fried, sautéed food or heavily sauced food. Many restaurants will prepare food to order. For example, they may prepare you a steamed vegetable in place of a vegetable with a high caloric and/or high cholesterol sauce. Always ask for dressings, sauces and gravies on the side and then use sparingly.

Are you a Cajun food fan? Cajun food can be high in fat, cholesterol and sodium, but substitutions can be made to reduce these factors. Hush puppies would be a good thing to avoid completely. Also avoid fried crayfish, shrimp and other fried seafood. Don’t order the sausage or gumbo. Ask the chef to reduce the amount of oil used when preparing blackened entrees. You can have boiled crawfish, shrimp and seafood. Grilled seafood also is fine. White rice and beans work, but do not have “dirty rice”.

Chinese food is a good choice for eating out. Go for the vegetable dishes. Have chicken (not duck which has more fat). Avoid deep fat fried items and select steamed, boiled or broiled items, such as steamed dumplings. Ask the cook to leave out the MSG, salt and soy sauce. Order steamed rice rather than fried rice.

Italian food has a lot of carbohydrates but can be a good meal out for people reducing their LDL if you are careful about the sauces. Substitute marinara sauce for the cheesy, creamy sauces. Avoid floured and fried entrees and dishes baked with cheeses. Ask for the salad oil on the side.

At first thought, Mexican food would seem like a poor choice for eating out since it is loaded with saturated fat. It is fried in lard and uses so much cheese. But you can do it. Don’t eat the chips, but do use the salsa for flavoring. Refried beans are not a good choice. Quesadillas and fried carnitas are not good choices; chicken fajitas are. Anything that has to be fried in fat should be avoided; chicken and beef enchiladas are a good substitute. A taco salad without the cheese or with a very small amount of cheese (a dab of light sour cream is better) is a good choice, but don’t eat the shell. Select corn tortillas rather than flour tortillas.

Going to a steakhouse? As with anything, one key is portion size. So many steak houses go overboard on the size of the steak. Good for promoting the steak house, but not good for cholesterol levels. Be sure to select a lean cut. Ask to have the fat trimmed before cooking. Three ounces is a good choice. If you plan on a larger portion, plan for it throughout the day by avoiding fats during the other meals. Make good choices for your side dishes.

Michael Russell
Your Independent guide to href="http://cholesterol-guided.com/">Cholesterol

Walt Disney World is bigger than life, a place where statistics reach epic proportions. In the food and beverage area, these figures paint a telling picture of visitors’ eating patterns. Consider: 1.6 million pounds of turkey drumsticks and more than 2.6 million chocolate-covered Mickey Mouse ice cream bars are devoured annually.

Pleasing the tens of millions who visit the Lake Buena Vista, Fla., resort each year (an estimated 16.9 million in 2005 combining the four theme parks, according to Wikipedia.com) is as much an exercise in entertainment and efficiency as it is a spiritual calling for the park’s Senior Vice President of Food & Beverage Dieter Hannig.

“I have a deep connection with food,” Hannig explains. “I grew up in a rural area, and we were self-sufficient. From childhood it was spiritual, having respect from where food comes; this whole notion of growing and experiencing the seasons, and having a connection to the land. That’s how I grew up, believing that there’s a social aspect involving food.”

And in a place like Walt Disney World, food is nothing if social – in every 10,000 dessert soufflés served at Victoria & Alberts and 31,000 Cobb salads tossed at the Hollywood Brown Derby at Disney-MGM Studios. If the popularity of theme parks can be measured in food volume alone, then Walt Disney World is by far the most popular theme park/resort in the world.

Mass appeal
In charge of this massive operation that offers more than 6,000 different food items, Hannig calls upon a belief nurtured through a long career spent in the food industry and, indeed, growing up to appreciate food in his childhood home near Cologne, Germany. It is a business, of course, but also a lifestyle. For a brand as ubiquitous as Disney, which is near synonymous with mass merchandising and appeal, the belief is that food service should not be watered down in order to satisfy such masses. Whether served by Mickey Mouse or a five-star chef, food at Disney, at the very least, should offer a unique and satisfying experience.

“We are reminded daily that we work for a company whose products and experiences hold very special meaning to millions of people throughout the world. That includes food and beverage,” Hannig stresses. “We are able to provide convenience, comfort, and connectivity for the family on vacation. Each meal has the ability to be a ‘magical gathering’ for the family. Vacation should be nutrition for the body, mind, and soul.”

At Walt Disney World Resort, the dining team has flourished under the direction of Hannig. Supervising more than 500 places to eat, Hannig, who joined Walt Disney World Resort in 1993, has introduced a new generation of diverse dining experiences. “In 1988, I went to work with The Walt Disney Company at Disneyland Paris, charged with creating nearly two dozen themed resort restaurants. It was one of the most beautiful times in my life,” he recalls. “After the resort opened in April 1992, I was tapped to come to Walt Disney World Resort.”

How does he bring this belief into his position? “Food and nutrition is just one piece of living better – I try to instill this as a leader, this whole philosophy of lifestyle. It’s very complex,” he says. “People have to understand how food relates to our lives; it has to be meaningful. There has to be a purpose to it. I try to make people understand if they leave in the morning and they’re not happy, they won’t be happy chefs. I tell all my leaders I can tell if someone touched food with respect and love.”

Hannig says he feels very privileged to work with a talented food & beverage leadership team, supported by a cast of thousands, literally (Walt Disney World calls its employees cast members). Combined they direct the operations of 85 table service restaurants, more than 200 snack operations, 20 pool bars, 23 lounges and more than 10 nightclubs. All offer a distinct atmosphere and food menu and each tries hard to put to rest the clichés that surface when the subject is theme park food.

“The theme park industry is always labeled, that it’s only about fries and burgers,” he says. “We want our food service to be recognized on another level; we push hard to be recognized by our guests.” Indeed, as posted on the Web site AllEarsNet, Susan Shumaker and Than Saffel in their column, A Vegetarian at Mickey’s Table, applaud Hannig for undertaking “the awesome task of making Walt Disney World a dining destination to rival the world’s great resorts – while ensuring that hungry toddlers, weary parents, picky teenagers, and people with esoteric diets can all find some delightful culinary treat… It’s a mammoth undertaking, but if anyone is up to the task, it’s Hannig.”

Hence, the establishment of restaurants such as Boma-Flavors of Africa or Spoodles, described as a “mini vacation to the Mediterranean;” California Grill and Coral Reef Restaurant, which features a 5.7-million-gallon aquarium.

“With our diverse cast members, every day I apply the professional and personal experiences that I gained from my “journey” working in more than 20 countries around the world. I’ve been privileged to live in different cultures, to accept different thinking and values, and learn the culinary heritage and traditions of many great cuisines,” Hannig adds.

As such, he tried to instill a personalized agenda with every food establishment. Every restaurant manager has to touch each table, meaning they must interact with every guest. “We want to make sure when they leave they’re excited,” Hannig says, adding, “It’s easy to deal with a happy guest. The challenge is dealing with people who aren’t happy.”

Kids, especially, are the easiest guests. “It’s good to see how open-minded kids are. I always listen to kids and ask what they like.” Once a year Hannig holds a food focus group in the park, in which he asks children to eat various foods and gauges their responses. “Once they ate tofu meatballs and whole grain macaroni. They said it was ‘great stuff, awesome.’ I told their parents they were eating tofu and they could not believe it. They said their kids would never eat tofu at home.”

Hannig has also impressed those at the opposite end of the spectrum with an expanded Walt Disney World wine program, which encompasses improved wine service and selection. He continues to educate all restaurant staffers about wine. “Today we have nearly 300 sommeliers and one master sommelier. All of our cast should know about wine and other beverage and should be well trained and responsive to our guest’s requests. We have come a long way in this area.”

What’s next for Walt Disney World Food & Beverage? “I think that Disney dining will continue to grow and evolve and exceed guest expectations. The dining experience is part of the company’s evolution. We always will have the desire, the determination and the discipline to create new dining experiences,” Hannig concludes.

For more information, please e-mail us at corporate@fdqmagazine.com

http://www.fdqmagazine.com/English/fotm_0701disney.asp