Dining
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Restaurants For A Holiday Party

There is always a little added pressure to pick the right venue for a holiday party. During this festive time of year, you want to show your friends, family and employees a memorable time with a little frivolity. When starting the search process, begin with the simple details and expand from there. A great holiday party doesn’t have to be extravagant to ensure a celebration. But beware, with the holiday season just weeks away, you need to reserve somewhere soon; popular party places often book early. Read More »

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  • Two Hours With One of America's Last Great Distillers

    "You're late." Jimmy Russell calls to his twenty-something grandson across the gravel parking lot outside the Visitors Center at Wild Turkey in Lawrenceburg, KY. The fourth generation Russell to work at Wild Turkey pretends not to hear his Grandfather and walks a little faster.

    "You're laaate." Jimmy calls again his voice rising. The young man throws a half hearted smile and wave our way, still pretending not to get the message. Maybe it would help if he took his iPhone connected earphones out and I see a look on Jimmy's face I know well, as a father and a son. Read More »

  • How the USDA Grading System Works for Steaks

    The United States Department of Agriculture created a ranking system or quality grading system to rate the palatability of meat in regards to flavor, tenderness and juiciness. There are eight categories and they include factors such as firmness, texture, lean meat color, carcass maturity and amount and distribution of marbling within the lean meat. Read More »

ABOUT THE AUTHOR
Bobby Fitzgerald

Bobby Fitzgerald is a 20 year restaurant veteran and passionate foodie. He grew up in Washington, D.C. and began working at the legendary Dancing Crab as a teenager. After studying culinary arts and food management at Johnson & Wales University, Bobby was a chef in Napa Valley and spent six years with Houston's Restaurants opening restaurants in five U.S. cities. In 1999 he started his company which today has locations in four states under The White Chocolate Grill and Cinzetti's Italian Market brands, serving 25,000 meals a week in from-scratch kitchens. All-the-while Bobby has dined in more restaurants then most food critics and creating fresh recipe ideas is a big part of his life. Bobby lives in Scottsdale, Arizona with his wife and three children and serves on the Board of Directors of The Arizona Restaurant Association as well as the Phoenix-Metro American Cancer Society. His current projects include Restaurants Against Cancer where Bobby is rallying the restaurant community to support camps for kids with cancer by donating the food and supplies needed to run the camps.  Bobby is the author of "The Customer First Manager" available at Amazon.com.