Bonefish Grill Debuts A New Fall Seasonal Menu

A truly “Gourd-geous” dish, the Fresh Swordfish & Pumpkin Ravioli is topped with crumbled feta, crispy onions and a hint of butter. The fresh, wild Swordfish is hand-cut in-house at the peak of its season, then wood-grilled to perfection.

Two new dishes sure to become additional guest favorites:

  • New Cedar Plank Steelhead is milder than Salmon, but full of flavor, and roasted on a cedar plank with a Guinness glaze — served with a fall vegetable medley with toasted walnuts and choice of a fresh side.
  • New Dynamite-Style Shrimp is wood-grilled and topped with dynamite aioli and feta cheese crumbles, served on a bed of Florentine-style risotto.

Other seasonal specials include:

  • New Crispy Oysters– an appetizer of tempura-style oysters, served on a bed of crispy noodles with a smoky chili dynamite sauce.
  • Wild Snapper & Shrimp– wood-grilled fresh Snapper with a soft blackening spice, three jumbo seasoned shrimp and finished with a warm chorizo “mojo” sauce, served with jasmine rice & French green beans.
  • Mahi Mahi Oscar– wood-grilled wild Mahi Mahi, topped with jumbo lump crab, freshly steamed asparagus and lemon butter.

Enjoy a decadent ending with the seasonal Pumpkin Crème Brulee – hints of cinnamon and nutmeg, and finished with house-made whipped cream.

Cocktail pairings like the classic new Infused Manhattan is elevated with a few subtle ingredients for added flavor, or enjoy the seasonal Fresh Honeycrisp Apple Martini handcrafted to combine fresh juices with premium specialty infused vodka.

Visit your favorite Bonefish Grill today!

National Dine Out Day Will Raise Money For Hurricane Relief

National Dine Out Day is October 2nd, and most of us need little excuse to ditch the stove for one night. But if you’re feeling a bit homebodyish, it might help to know that restaurants across the nation are coordinating to donate to hurricane relief.

A group of celebrity chefs — including Tom Colicchio and Michael Symon — are working to coordinate a huge hurricane relief effort tied to National Dine Out Day. The idea is simple; restaurants sign up and agree to donate a percentage of that night’s receipts to hurricane relief, diners show up and enjoy the menu, and the money goes to the hurricane relief fund. It’ll ensure restaurant employees who still don’t have kitchens up and running can make rent and get the help they need, and that food banks in the area can keep their shelves stocked.

Sure, it’s not going down there to volunteer yourself, but if you find yourself hungry that Monday, and want to ensure you’re doing a little good beyond putting down a good tip at the end of the meal, this’ll be one way to make it happen. And, if you want to do more, here’s how to contribute to hurricane relief.

Reserve tables and stay up to date, HERE!

Recipe of the Week: Bacon Cheeseburger with Baked Parmesan Onion Rings

INGREDIENTS

Onion Rings:

  • 1 large onion
  • 4 tbsp plain (all-purpose) flour
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 egg
  • 4 tbsp grated parmesan cheese
  • 75g (1½ cups) panko breadcrumbs
  • ½ tsp fajita seasoning
  • 2 tbsp olive oil

Burgers:

  • 1 tbsp vegetable oil
  • 450g (1 pound) minced (ground) beef — ideally 20% fat
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 4 slices cheddar cheese
  • 8 rashers streaky bacon
  • 4 brioche buns, toasted
  • Large handful curly lettuce
  • 6 cherry tomatoes, sliced

Special sauce:

  • 3 tbsp ketchup
  • 3 tbsp mayonnaise
  • ½ tsp yellow mustard
  • ¼ tsp black pepper
  • 1 tsp sweet BBQ sauce
  • ½ tsp sriracha

INSTRUCTIONS

  1. Preheat the oven to 230c/450f and prepare a large baking tray.
  2. Peel the onion and slice into thick slices. Separate the slices into individual rings.
  3. Place the flour, garlic salt, and black pepper into a bowl and mix.
  4. Break the egg into another bowl and whisk lightly with a fork.
  5. Place the parmesan into a third bowl and add the breadcrumbs and fajita seasoning. Mix together and then drizzle over the olive oil. Mix in the oil so the breadcrumbs are all covered in a little oil.
  6. Dip the onion rings into the flour mixture, followed by the egg and finally the breadcrumbs before placing onto the baking tray. You may need to sprinkle on a few more breadcrumbs once on the tray to make sure they’re fully covered in the breadcrumbs. Repeat with the other onion rings. I tend to only use the larger onion rings (saving the smaller rings for another recipe).
  7. Place the onion rings in the oven and cook for 12-15 minutes until golden brown and crunchy, then take out of the oven.
  8. Meanwhile, heat a griddle or large frying pan until hot and brush with the vegetable oil.
  9. Mix together the minced beef, pepper and salt in a bowl and form the mince into 4 patties. Place the patties on the griddle and cook, turning once until well browned on the outside and no-longer pink in the middle (about 5-6 minutes). If you want the cheese melted, add the cheese on top as soon as you turn the burgers over. Take the burgers off the griddle when cooked and leave to rest for 2-3 minutes.
  10. Whilst the burgers are resting, place the bacon rashers on the griddle and cook for 2-3 minutes, turning once, until crisp.
  11. Mix the sauce ingredients together and put to one side.
  12. Now it’s time to assemble the burgers. Place the lettuce on the bottom of each of the burger buns. Add the burger to each bun, followed by slices of tomato. Top each with 2 or 3 onion rings and two rashers of bacon. Place the top of the bun on the burger and serve.

Your Olive Garden Pasta Pass Could Come With a Trip to Italy

Beginning today, Olive Garden lovers will once again get the chance to purchase the Never Ending Pasta Pass, which—for $100—sends one on an eight-week, pasta, breadstick, and salad quest. Fifty lucky people will also have the chance to go to Italy for just $100 more.

How it works is this: Starting today, September 14th, at 2 pm ET, Olive Garden will release 22,000 boring, regular Pasta Passes and 50 exciting Pasta Passports to Italy. The Passes give you eight glorious (I guess?) weeks of “unlimited servings of pastas, sauces and toppings from the Never Ending Pasta Bowl® menu,” along with unlimited breadsticks, soup and salad. The Passports—which cost $200—get you all of that, plus a one-week, all expenses paid trip-for-two to Italy. The sale will last just 30 minutes, though I’m sure everything will sell out before that half hour is up. If you happen to snag a Passport and need a plus-one, just remember who told you about the Pasta Passport to begin with.

Starbucks Introduces Cold-Pressed Espresso Shots

Coffee house chain Starbucks announced the release of a cold-pressed espresso shot in the company’s Reserve Roastery located in its hometown of Seattle. According to the brand, it’s “a concentrated, smooth tasting shot of cold-pressed espresso” formed in an exclusive cold extraction process to create a unique and patent-pending drink.

Kevin Johnson, Starbucks president and CEO said, “this new technique is the next step in our cold coffee journey and the perfect ingredient to design a menu of cold espresso or coffee options. We believe the opportunities are limitless.” Starbucks explains that the Seattle Roastery will “serve as a pipeline of innovation for other locations.”

Recipe of the Week: Cheesy White Chicken Chili Stuffed Peppers

Ingredients

  • 6 medium green peppers
  • 1 rotisserie chicken, white meat only (about 2 cups shredded white meat chicken)
  • 1 (15 ounce) can white beans, such as cannellini or great northern, drained
  • 1 (8.5 ounce) package Seeds of Change microwave quinoa and brown rice (or 2 cups cooked quinoa and/or brown rice)
  • 1 (16 ounce) can green enchilada sauce
  • 2 cups shredded monterey jack cheese, divided
  • 1 teaspoon kosher salt
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh cilantro, for garnishing

Instructions

  1. Preheat oven to 350°. Lightly grease a medium-sized cast-iron skillet (or baking dish that will fit all 6 peppers cozily) with non-stick cooking spray.
  2. Cut tops off peppers and remove seeds. Place peppers cut side up to where they are snug in the baking dish.
  3. Remove and shred white meat from rotisserie chicken. Microwave rice according to package directions.
  4. In a large bowl, combine shredded chicken, drained white beans, quinoa/brown rice packet, green enchilada sauce, 1 cup monterey jack cheese and salt. Stir until well combined.
  5. Spoon chicken mixture into green peppers, filling each one almost full. Sprinkle remaining 1 cup cheese evenly over the chicken mixture in each pepper. Pour chicken broth into the bottom of the baking dish.
  6. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until cheese on top starts to turn golden brown in spots. Remove from oven and sprinkle a little chopped cilantro over the peppers before serving.

‘Michelin Stars’ Documentary Delves Into How Restaurants Earn the Culinary Honor

Infamous restaurant rater Michelin Guide is getting its own feature length documentary in Michelin Stars: Tales From the Kitchen. Danish filmmaker Rasmus Dinesen sits down with some of the industry’s most notable figures — Daniel Humm, René Redzepi, Alain Ducasse, Guy Savoy, Andoni Luis Aduriz, and ten other renounced chefs and big-time food critics to hear why the Michelin-star became the pinnacle of culinary excellence.

Earning a one-star rating is already an accomplishment but reaching three is an achievement worthy of being put on a pedestal. The trailer shows footage of the guide’s director of business, Michael Ellis, calling the restaurants to tell them their star rankings on Michelin day. It intends to delve into the “dark flip side of the shiny coin” that comes with Michelin’s effect. The film will premiere worldwide on September 23, during the San Sebastián Film Festival.

[vimeo id=”232003820″ width=”600″ height=”350″]

Krispy Kreme’s Pumpkin Spice Doughnut Is Returning for One Day Only

Krispy Kreme is set to usher in fall this month with the return of its Pumpkin Spice Original Glazed Doughnut. The popular item will only be available for one day, however, on September 8.

“As guests anticipate the crisp return of fall, we’re offering the taste of the season they’re craving – served fresh, the Krispy Kreme way,” said Jackie Woodward, Chief Marketing Officer of Krispy Kreme Doughnuts. “The Original Glazed Doughnut is a delicious treat on its own. By adding the subtle flavor of pumpkin spice, our guests can enjoy a one-of-a-kind fall indulgence.”

The Pumpkin Spice Original Glazed Doughnut finds Krispy Kreme adding a hint of cinnamon and pumpkin spice flavor to its celebrated Original Glazed Doughnut.

For participating Krispy Kreme shops that will be offering the limited fall treat, follow here.

It’s Official, 1 in 3 American Adults Need To Lay Off The Snacks

One-third of American adults and one in six children are now obese, although an annual report released Thursday by two nonprofit groups found that rates could be stabilizing.

The report released by the Trust for America’s Health and the Robert Wood Johnson Foundation found that West Virginia had the highest obesity rate at 37.7 percent. Mississippi was second at 37.3 percent and Alabama and Arkansas were tied for third at 35.7 percent.

The report says the adult obesity rate increased between 2015 and 2016 in Colorado, Minnesota, Washington and West Virginia, fell in Kansas, and was stable elsewhere. Colorado had the lowest rate, at 22.3 percent.

This is the first time in 14 years of conducting the annual report that any state’s rate dropped, and rates of increases in other states have begun to slow, Trust for America’s Health President and CEO John Auerbach said.

The report recommends focusing on early childhood prevention efforts, including promoting exercise, expanding investments in community-based programs, increasing health-care coverage for obesity prevention and treatment, and improving school-based efforts to provide healthy meals and physical activities.

“We conclude the report with a fair amount of optimism,” Auerbach said on a conference call. “The adult rates are showing signs of leveling off and the childhood rates are stabilizing. In our review of the policies and strategies, we found that many (states) show a lot of promise for reversing the trends and improving health if we make them a higher priority.”

The study analyzed Centers for Disease Control and Prevention figures and used body mass index, a measure of height and weight. Those with a BMI of 25 to 29 are considered overweight; 30 and above is obese.

The report noted that 25 states had obesity rates above 30 percent. In 2000, no state had a rate above 25 percent.

Nine of the 11 states with the highest obesity rates are in the South. States in the Northeast and the West had lower obesity rates.

Auerbach said obesity costs the nation more than $150 billion in preventable health care costs and contributes to many different health problems.

Those problems are particularly acute in the 13-state Appalachian region, which lags behind the rest of the country in 33 of 41 public health indicators, including seven leading causes of death, according to a separate study released last week by the Robert Wood Johnson Foundation, the Appalachian Regional Commission and the Foundation for a Healthy Kentucky.

Obesity rates were higher among adults without a college education or with annual incomes below $15,000.

The report also found one in four young adults who tried to join the military were deemed ineligible due to fitness and weight concerns.

“Obesity rates are still far too high, but the progress we’ve seen in recent years is real and it’s encouraging,” said Dr. Richard E. Besser, the Robert Wood Johnson Foundation’s president and CEO. “That progress could be easily undermined if leaders and policymakers at all levels don’t continue to prioritize efforts that help all Americans lead healthier lives.”

Starbucks at Disney Springs Announces Limited Time ‘Force Friday’ Beverages

Force Friday II is today and to join in on the celebration, Starbucks at Disney Springs has just announced five limited-time beverages to give guests a caffeine boost!

Here’s the rundown:

  • The Green Master: Green Tea Frappucino with Java Chip and Caramel Drizzle
  • Galactic Smoothie: Strawberry with Fresh Blueberries
  • The Trooper: Vanilla Bean Frappucino with Java Chips and Mocha Drizzle
  • The Dark Slide: Java Chip Frappucino with Toffee Nut Syrup and an Espresso Shot
  • O.B. One Cannoli Frappucino: Caramel Mocha with Cinnamon Dolce Syrup, Mocha Drizzle, and Caramel Whipped Cream

Let us know in the comments if you happen to try one of these delicious-sounding beverages!