With today being Martin Luther King Day, it's time to think of sharing. It can be our time , gardens , talent, whatever have you. Food , the growing and preparing of it is a great way of keeping his wish for unity alive. It makes us a family, wed together with ingredients and recipes.
One of the best ways to honor Reverend King is donating time. The best is helping out at the soup kitchens in your area. Many just volunteer during Thanksgiving and Christmas yet it shouldn't just end there. The needy are hungry all the time. Spend these weekends at your local soup kitchen along with Spring and summer ones too. Suggest cookouts when the weather gets warmer. Urge stores to donate grills , and wood chips along with barbecue grub like dogs and burgers,along with cabbage for cole slaw and potatoes for potato salad. Donate time at the senior centers too and veterans home too. They made need help with events and parties. Another way of helping out is sharing home grown fruits and veggies. Start planning a slightly bigger garden this year. Any overage can be donated to both soup kitchens and food pantries. Think about planting popular ones like tomatoes which can be used in everything from sauces to salads and lettuce, good for salads and sandwiches.As for fruit, fruit trees do take time to produce fruit. If you do want to donate some, then think about growing melons and strawberries which can yield large harvests quickly.
Helping to cook also is a big plus to many kitchens. Another idea to promote unity is proposing community dinners where everyone comes and cooks. Grammar or high school gyms can be used for this as the school kitchens have more than ample room for a slew of cooks and bakers. Community dinners are a great way for new families to mix with the town's veterans. Different dishes reflecting all the many nationalities can be made. It will be exciting as some taste shawarma and za'atar for the first time while others proudly serve decades old family recipes such as meat loaf ,stuffed peppers and meatballs. A cookbook can even be made up with the featured dishes and sold with benefits going to the school. Bakers can feel good about whipping up a batch of cupcakes and/or cookies. Donate these to senior centers and veterans homes. You can also bake up loaves of healthy artisanal bread and rolls too which make for healthier lunches and dinners. If there's a birthday , then bake a sheet cake that can be shared by all. You can also make an ice cream sheet cake during the warmer months too at your local centers and shelters.
Reverend King wanted this country to be unified with us blending together as one. What better way than with sharing food.It 's what brings us together.
Monday, January 20, 2020
Saturday, January 18, 2020
Alpha Food's A Vegan's Fantasy Come True
The meatless revolution is real. There's another company, Alpha Foods that's adding to it. The company has a wide array of yummy prepared plant based meals, strips and crumbles that will make any vegan smile. It may also convert a few meat lovers to herbivores too.
I tried their Buffalo Chick'n pot pie tonight for supper. It's one of many flavors that I want to try.
I tried their Buffalo Chick'n pot pie tonight for supper. It's one of many flavors that I want to try.
This southern California company has a wide array of must taste dishes. The pot pies also come in beef and cheddar, feta and spinach, chick'n pesto, chick'n veggie and pizza. There's also tamales - and burritos with such taste combos as pizza , chick'n fajita, Philly and Mexicali. The company also produces burgers, crumbles , sausage crumbles and chicken nuggets. I want to try all their products now that I've fallen for the pot pies.Another plus is that even their cheese, from the cheddar in the pot pies and burritos. to the mozzarella on the pizzas is plant based and not dairy. The products are perfect for the lactose intolerant along with those with milk allergies. They're relatively low in calories. One pot pie is 580 calories.
The pot pie is small - think doll size, but it still packs a flavor punch. What I really loved was the crust with a taste that reminded me of Pillsbury Grands biscuits. The spicing was a bit fiery but what do you expect from Buffalo chicken. It was still delicious and I can see serving it or the other flavors with a salad for a more satisfying meal. The next one on my must try list is the spinach and feta cheese that also has tomato and sausage crumbles. The pizza looks good too and that will be tried soon.
Alpha Foods is helping us eat better and just be better. Their wide array of plant based meats and meat dishes are not only delicious but helpful in keeping our carbon footprints small. Give them a try for another alternative to plant based products.
Friday, January 17, 2020
International Heat.
There's nothing like a spicy dish, spiked with heat to warm you up on a winter's night . Most cuisines have different spices to warm up any kind of main course and sides.what's great is that you can easily replicate these fire crackers or even create variations of them.
One of the hottest spice mix going these days is harissa. This sauce took off a few years ago and it's still going strong. It's an easy make that involves a variety of different chilies from the New Mexico kind to chili de arbol to a tomato paste spiked with lemon juice, apple cider vinegar and garlic.Coriander and cumin are also added. Spoon in a dollop to hummus to zing it up or spread on grilled veggies .You could also add it to eggs like the North African recipe shakshouka. This is a tongue zinging poached eggs in a mix of vegetable broth,harissa and feta cheese. This is the perfect brunch dish on a cold wintry Sunday, washed down with a soothing mint tea. A fiery tomato sauce can also be used for a pasta dinner. Pasta arrabiata or angry sauce is another way to warm the palate.It's a rich tomato sauce that can either have oil or butter as its' base and a good dose of red pepper flakes.Most home chefs use a tablespoon of them but you could add a teaspoon more for an angrier sauce. Don't just use it for pasta. It can add an exciting bite to pizza and dipping sauce. Try it with wings and drumsticks too.
The Sichuan province in China has given the world some of the best - and most hottest dishes. This south central province is known for its many tear inducing recipes. It may clear your sinuses but it will also delight your palate.Many home chefs are a bit scared of the recipes, fearing they may be too complicated but they're actually not. Try the tasty ants climbing a tree. This nature sounding recipe is a cellophane noodle stir fry with vermicelli noodles and freshly grated ginger for heat. For more tingliness try the mix called mala wei. This is a combination of Sichuan peppercorns and dried chilies. Ginger garlic and chopped scallions are also added to round out the blend. The cuisine is really not all fire , but a combination of it along with sweet, sour and salty although many of the dishes are eye watering. Closer to home there is Mexican cuisine.Fajitas are a snap to make at home. Bring the fire by adding a spicy mix of different peppers, from jalapenos to Ahaheims to steak and chicken ones. End with the sweet flames of Mexican hot chocolate.It's the classic drink with an added kick of both cinnamon and cayenne pepper. It's the perfect way to end a fiery meal.
It's cold outside. Time to warm the palate up with different spices from different countries. They're a tasty way to bring on the heat during a frosty season.
One of the hottest spice mix going these days is harissa. This sauce took off a few years ago and it's still going strong. It's an easy make that involves a variety of different chilies from the New Mexico kind to chili de arbol to a tomato paste spiked with lemon juice, apple cider vinegar and garlic.Coriander and cumin are also added. Spoon in a dollop to hummus to zing it up or spread on grilled veggies .You could also add it to eggs like the North African recipe shakshouka. This is a tongue zinging poached eggs in a mix of vegetable broth,harissa and feta cheese. This is the perfect brunch dish on a cold wintry Sunday, washed down with a soothing mint tea. A fiery tomato sauce can also be used for a pasta dinner. Pasta arrabiata or angry sauce is another way to warm the palate.It's a rich tomato sauce that can either have oil or butter as its' base and a good dose of red pepper flakes.Most home chefs use a tablespoon of them but you could add a teaspoon more for an angrier sauce. Don't just use it for pasta. It can add an exciting bite to pizza and dipping sauce. Try it with wings and drumsticks too.
The Sichuan province in China has given the world some of the best - and most hottest dishes. This south central province is known for its many tear inducing recipes. It may clear your sinuses but it will also delight your palate.Many home chefs are a bit scared of the recipes, fearing they may be too complicated but they're actually not. Try the tasty ants climbing a tree. This nature sounding recipe is a cellophane noodle stir fry with vermicelli noodles and freshly grated ginger for heat. For more tingliness try the mix called mala wei. This is a combination of Sichuan peppercorns and dried chilies. Ginger garlic and chopped scallions are also added to round out the blend. The cuisine is really not all fire , but a combination of it along with sweet, sour and salty although many of the dishes are eye watering. Closer to home there is Mexican cuisine.Fajitas are a snap to make at home. Bring the fire by adding a spicy mix of different peppers, from jalapenos to Ahaheims to steak and chicken ones. End with the sweet flames of Mexican hot chocolate.It's the classic drink with an added kick of both cinnamon and cayenne pepper. It's the perfect way to end a fiery meal.
It's cold outside. Time to warm the palate up with different spices from different countries. They're a tasty way to bring on the heat during a frosty season.
Thursday, January 16, 2020
A Crispy Tasty Chicken
A roast chicken is always delicious but imagine if you can make it more so. How? By creating a crispier , tastier skin that only adds to the flavor. There are several different ways but one that stands out.
Melissa Clark delved into this in yesterday's New York Times Food issue. She devoted her A Good Appetite to creating the perfect skin for a roasted chicken.Like most of us, she prefers a crispy skin, with the crackle and crunch of potato chips.There are all sorts of strategies to achieve this. Some are crazy as in blasting it with a hair dryer (seriously???) to traditional like leaving the bird in the fridge overnight. Professional and home chefs also swear by rubbing down the chicken with salt and even baking powder or a combo of both. Others painstakingly separate the flesh from the fat or poking holes to release the fat. All these methods do work to varying degrees. Yet Ms. Clark wanted a sure fire method. She turns to her own recipe of Parmesan fried eggs and J. Kenji Lopez-Alt's one for frico roast potatoes.It's relying on Parmesan cheese to create a crust. The cheese needed should be a finely ground one. Timing is everything. Ms Clark has found out that adding it early and it burns a little. This leaves the meat with a scorched flavor. Sprinkle it on too late and you wind up with a leathery skin. It has to be added on halfway through for the perfect texture.
It's an easy recipe otherwise that comes with a light sauce made from the chicken's drippings. It starts with other flavorings such as lemon zest and fresh rosemary, the last used because to her it seemed like a natural fit with the chicken and Parmesan. She also added plenty of freshly ground black pepper and a pinch of red pepper flakes to add heat and the astringency necessity to cut some of the richness. All of this should be rubbed inside and out of the chicken.It should then be left to sit for twenty minutes at room temperature. If you have the time then set the chicken, uncovered, in the fridge overnight. The bird is roasted in a high oven of 425 degrees F and it can be roasted in a skillet , roasting pan or a sheet pan. The chicken's cavity should be stuffed with rosemary sprigs and then drizzled with olive oil. It's roast for thirty minutes and then the Parmesan is sprinkled all over the bird. Continue roasting until the birds juice run clear (pierce the flash with a knife for this) about thirty minutes more. As for the sauce, use the drippings and the juice from the zested lemon, seasoning with more red pepper flakes and salt. You could serve this with grilled veggies or crispy potato wedges.
A crispy roasted chicken is delight. Imagine making it better with even crispier skin. It can be done, thanks to the addition of Parmesan cheese.
Melissa Clark delved into this in yesterday's New York Times Food issue. She devoted her A Good Appetite to creating the perfect skin for a roasted chicken.Like most of us, she prefers a crispy skin, with the crackle and crunch of potato chips.There are all sorts of strategies to achieve this. Some are crazy as in blasting it with a hair dryer (seriously???) to traditional like leaving the bird in the fridge overnight. Professional and home chefs also swear by rubbing down the chicken with salt and even baking powder or a combo of both. Others painstakingly separate the flesh from the fat or poking holes to release the fat. All these methods do work to varying degrees. Yet Ms. Clark wanted a sure fire method. She turns to her own recipe of Parmesan fried eggs and J. Kenji Lopez-Alt's one for frico roast potatoes.It's relying on Parmesan cheese to create a crust. The cheese needed should be a finely ground one. Timing is everything. Ms Clark has found out that adding it early and it burns a little. This leaves the meat with a scorched flavor. Sprinkle it on too late and you wind up with a leathery skin. It has to be added on halfway through for the perfect texture.
It's an easy recipe otherwise that comes with a light sauce made from the chicken's drippings. It starts with other flavorings such as lemon zest and fresh rosemary, the last used because to her it seemed like a natural fit with the chicken and Parmesan. She also added plenty of freshly ground black pepper and a pinch of red pepper flakes to add heat and the astringency necessity to cut some of the richness. All of this should be rubbed inside and out of the chicken.It should then be left to sit for twenty minutes at room temperature. If you have the time then set the chicken, uncovered, in the fridge overnight. The bird is roasted in a high oven of 425 degrees F and it can be roasted in a skillet , roasting pan or a sheet pan. The chicken's cavity should be stuffed with rosemary sprigs and then drizzled with olive oil. It's roast for thirty minutes and then the Parmesan is sprinkled all over the bird. Continue roasting until the birds juice run clear (pierce the flash with a knife for this) about thirty minutes more. As for the sauce, use the drippings and the juice from the zested lemon, seasoning with more red pepper flakes and salt. You could serve this with grilled veggies or crispy potato wedges.
A crispy roasted chicken is delight. Imagine making it better with even crispier skin. It can be done, thanks to the addition of Parmesan cheese.
Wednesday, January 15, 2020
Jean-Georges Vongerichten The Kitchen's Bad Boy
Chefs are like maestros. They can be temperamental yet brilliant; furious yet philosophical, creating masterpieces that will leave crowds and fans breathless. This is true with the famed French chef and restauranteur , Jean-Georges Vongerichten. He may be a culinary bad boy, but he's also a master too.
Chef Vongerichten was interviewed and the subject of a lengthy article in today's New York Times Food section. The piece was written by Alan Richman, famed , himself, for reviewing New Orleans restaurants and winner of several James Beard food writing awards. A young Jean-Georges was not destined for the kitchen, by any means. He was the typical bad boy in his native Alsace-Lorraine town, near Strasbourg. The family business was coal, thanks to his great-great grandfather coming from Holland (hence the last name). He found land along a canal and settled there The chef to be was an altar boy despite his wild nature, skipping classes at the local parochial school. He was apprenticed young and even turned down a chance to cook in the Elysee Palace for the French president. He wanted to cook on a boat instead. This got him a chef's job aboard a submarine which docked in such exotic ports as Casablanca. Here he learned about different spices such as cumin. He tried the spice with carrots and that changed his perspective completely. From there he went to the Riviera where he discovered rosemary and then off to Bangkok
Now Chef Vongerichten is known around the world. He has restaurants throughout the world, being well known here in New York. His mark is everywhere , including Madison Square Garden where he has a chicken-centric Simply Chicken. Here, Chef Vongerichten elevates both the simple chicken salad and sandwich to another level with pickles and a spicy aioli. There is also the extremely elegant Jean-Georges that's decorated all in white with signature tasting menus. His empire, here in the States, stretches to Las Vegas and California, along with eateries in Miami Beach and Philadelphia. He has created restaurants also in Bridgehampton, the start of the Hamptons on Long Island and in Pound Ridge near where he lives in Waccabuc with his second wife and youngest daughter, Chloe. Despite the success he did have failures, namely the V Steak House in the Time Warner Building in Manhattan. The formula worked well with his steakhouse in Las Vegas but somehow the idea didn't translate to New York City. The same was true with his Chicago restaurant where he charged fifteen dollars for fried rice with fresh crab. Diners could get the same dish with frozen crab for $3.50 down the road. Still he will always have success.It's evident in his many successful restaurants here in New York alone.
Being the bad boy can be a good thing. That rebellious attitude has worked well for Chef Vongerichten. It's given him one of the mist successful culinary careers in modern times.
Chef Vongerichten was interviewed and the subject of a lengthy article in today's New York Times Food section. The piece was written by Alan Richman, famed , himself, for reviewing New Orleans restaurants and winner of several James Beard food writing awards. A young Jean-Georges was not destined for the kitchen, by any means. He was the typical bad boy in his native Alsace-Lorraine town, near Strasbourg. The family business was coal, thanks to his great-great grandfather coming from Holland (hence the last name). He found land along a canal and settled there The chef to be was an altar boy despite his wild nature, skipping classes at the local parochial school. He was apprenticed young and even turned down a chance to cook in the Elysee Palace for the French president. He wanted to cook on a boat instead. This got him a chef's job aboard a submarine which docked in such exotic ports as Casablanca. Here he learned about different spices such as cumin. He tried the spice with carrots and that changed his perspective completely. From there he went to the Riviera where he discovered rosemary and then off to Bangkok
Now Chef Vongerichten is known around the world. He has restaurants throughout the world, being well known here in New York. His mark is everywhere , including Madison Square Garden where he has a chicken-centric Simply Chicken. Here, Chef Vongerichten elevates both the simple chicken salad and sandwich to another level with pickles and a spicy aioli. There is also the extremely elegant Jean-Georges that's decorated all in white with signature tasting menus. His empire, here in the States, stretches to Las Vegas and California, along with eateries in Miami Beach and Philadelphia. He has created restaurants also in Bridgehampton, the start of the Hamptons on Long Island and in Pound Ridge near where he lives in Waccabuc with his second wife and youngest daughter, Chloe. Despite the success he did have failures, namely the V Steak House in the Time Warner Building in Manhattan. The formula worked well with his steakhouse in Las Vegas but somehow the idea didn't translate to New York City. The same was true with his Chicago restaurant where he charged fifteen dollars for fried rice with fresh crab. Diners could get the same dish with frozen crab for $3.50 down the road. Still he will always have success.It's evident in his many successful restaurants here in New York alone.
Being the bad boy can be a good thing. That rebellious attitude has worked well for Chef Vongerichten. It's given him one of the mist successful culinary careers in modern times.
Tuesday, January 14, 2020
Fortifying Yourself
This is the season for colds and sore throats. These can be a real pain , especially if they keep recurring. What to do? Fortify yourself and your system with good foods. Forget comfort bites this winter . It's time to go to strength foods.
After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.
Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.
Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.
After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.
Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.
Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.
Monday, January 13, 2020
Piggybacking Restaurants
There's a trend that's happening around big box stores such as Target. It's cutting up the store's parking lot to allow space for fast food restaurants. Is it a good idea? Will it bring in more shoppers? Or diners?
Most big box stores such Target and Wal-Mart have huge parking lots that take up a lot of acreage. This is fine during the Christmas shopping season.It's really the only time when the area is used. In Bergen County, New Jersey any land, even if it's a parking lot is valuable. The land can be built on with some kind of business that will bring in not only diners but shoppers as well. This is the case with the Hackensack Target . A Taco Bell has been built in one of the parking lot's corners and has just opened. This is great for the area. Fairleigh Dickinson University is across the street and a charter high school is just down the road. Instead of being stuck with cafeteria food or the nearby Boston Market fare, kids can get cheap tasty burritos and tacos with beef or chicken fillings.Unlike Boston Market, and even the FDU Starbucks, Taco Bell offers cold slushie like drinks that are going to be perfect when the Spring and summer seasons arrive. There's a lovely outdoor area that's perfect for students as well. Imagine sipping frosted drinks and sharing snacks at the end of this Spring's semester.There's only one problem with this Taco Bell - it will cut into Target's snack bar. The snack bar has had several blows in the last few years. Its' space was decreased to make way for a Starbucks. It cut back on its' variety. Forget getting their brand of a Slushie and chicken fingers. Hopefully their hot dogs and pizza will still be around.
The Hackensack Target isn't the only one. The Target in Clark, right off Parkway South in central eastern New Jersey has to compete with not only an Italian restaurant but also a Duck Doughnuts built in their overly large parking lot.. These food hang outs are fun if you want to make a day or night of your visit, yet you can more or less get the same fare in the store's snack bar and Starbucks. A bigger version of parking lot piggybacking is over at the Teterboro , New Jersey's Wal-Mart where there is also a restaurant row plus two chain restaurants, Texas Roadhouse and BJ's Brewhouse. Again, the many diverse eateries, from Blaze Pizza to Panera's bring in not only diners but also those want a quick meal before shopping. Wal-Mart only has a Subway and some others don't even have these. The Garfield Wal-mart doesn't have any place to order a lunch or a quick snack. Their parking lot has an Applebee's and a McDonald's which helps. Most people who go to that shopping center, however, either head for Wal-Mart, Pet-Smart for their animal companions or even My Doc to handle colds and minor ailments. Food isn't necessarily on their minds. Should these eateries be there then? Would more stores be better instead. Or does this save that particular Wal-Mart from the pressure of adding some kind of fast food joint in their store?
Will piggybacking restaurants be the start of a trend? Will shoppers and diners like this combo? It's hard to say. It all depends on the price and availability of local real estate .
Most big box stores such Target and Wal-Mart have huge parking lots that take up a lot of acreage. This is fine during the Christmas shopping season.It's really the only time when the area is used. In Bergen County, New Jersey any land, even if it's a parking lot is valuable. The land can be built on with some kind of business that will bring in not only diners but shoppers as well. This is the case with the Hackensack Target . A Taco Bell has been built in one of the parking lot's corners and has just opened. This is great for the area. Fairleigh Dickinson University is across the street and a charter high school is just down the road. Instead of being stuck with cafeteria food or the nearby Boston Market fare, kids can get cheap tasty burritos and tacos with beef or chicken fillings.Unlike Boston Market, and even the FDU Starbucks, Taco Bell offers cold slushie like drinks that are going to be perfect when the Spring and summer seasons arrive. There's a lovely outdoor area that's perfect for students as well. Imagine sipping frosted drinks and sharing snacks at the end of this Spring's semester.There's only one problem with this Taco Bell - it will cut into Target's snack bar. The snack bar has had several blows in the last few years. Its' space was decreased to make way for a Starbucks. It cut back on its' variety. Forget getting their brand of a Slushie and chicken fingers. Hopefully their hot dogs and pizza will still be around.
The Hackensack Target isn't the only one. The Target in Clark, right off Parkway South in central eastern New Jersey has to compete with not only an Italian restaurant but also a Duck Doughnuts built in their overly large parking lot.. These food hang outs are fun if you want to make a day or night of your visit, yet you can more or less get the same fare in the store's snack bar and Starbucks. A bigger version of parking lot piggybacking is over at the Teterboro , New Jersey's Wal-Mart where there is also a restaurant row plus two chain restaurants, Texas Roadhouse and BJ's Brewhouse. Again, the many diverse eateries, from Blaze Pizza to Panera's bring in not only diners but also those want a quick meal before shopping. Wal-Mart only has a Subway and some others don't even have these. The Garfield Wal-mart doesn't have any place to order a lunch or a quick snack. Their parking lot has an Applebee's and a McDonald's which helps. Most people who go to that shopping center, however, either head for Wal-Mart, Pet-Smart for their animal companions or even My Doc to handle colds and minor ailments. Food isn't necessarily on their minds. Should these eateries be there then? Would more stores be better instead. Or does this save that particular Wal-Mart from the pressure of adding some kind of fast food joint in their store?
Will piggybacking restaurants be the start of a trend? Will shoppers and diners like this combo? It's hard to say. It all depends on the price and availability of local real estate .
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