Ride the Tour de Burrito

Chipotle Mexican Grill will offer a new, limited-time burrito in honor of American cycling team, Slipstream-Chipotle, which will compete in the Tour de France in July.

Called “Le Burrito,” it is made to meet the dietary needs of world-class athletes and will be featured in all Chipotle restaurants nationwide throughout the Tour de France, which runs from July 5 through July 27.

“We have sponsored team Slipstream-Chipotle for three years because we share their belief in doing things the right way,” said Steve Ells, founder, chairman and CEO of Chipotle. “To the team, that means working to eliminate drugs and doping from professional cycling. To Chipotle, it means eliminating the use of antibiotics, hormones and other drugs from livestock farming. That is one of the ways we are changing the way the world thinks about and eats fast food.”

Le Burrito is a Chipotle burrito filled with naturally raised chicken (from birds that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet), black beans, cilantro lime rice, mild tomato salsa, and freshly made guacamole. This combination provides an energy-boosting ratio of 65 percent carbohydrates, 25 percent fat, and 15 percent protein that allows cyclists to perform at their best while racing.

“Professional cycling is incredibly grueling, and riders need to fuel their bodies with good, whole foods that will sustain them through their hours on the bike,” said Jonathan Vaughters, directeur sportif at Slipstream-Chipotle. “The combination of ingredients in ‘Le Burrito’ is an important part of what these riders eat to keep them performing at the highest levels.”

Le Burrito will be available at all Chipotle restaurants throughout the Tour de France.

O'Charley's and kids dining

Keep those yeast rolls coming, and pass the mac 'n cheese.

Kids at 41 O’Charley’s Restaurant locations will be rewarded with special prizes when they dine at the restaurants today through Aug. 31.

“Kids are valued guests at O'Charley's,” said Jeff Warne, O’Charley’s concept president and father of two. “We offer special programs for adults who are regular guests, so offering a special program for kids is a natural extension of that. Plus, as kids are quick to note, not including them, is ‘not fair!’”

Kids who eat at one of the designated O’Charley’s restaurants in Alabama, Georgia, North Carolina, South Carolina and Virginia during the three-month period will receive a bookmark/frequency card with their first meal.

The bookmark recommends summertime reading ideas for kids ages five through 10. The frequency card is pre-stamped with one stamp so the kids only need to collect three additional stamps to receive a book. At each subsequent meal they eat at O’Charley’s, a team member will stamp the bookmark.

After three meals, the kids will receive a free kids meal coupon and they can mail in their stamped frequency card to receive their choice of one of five of the highly popular Everything Kids books, including: Everything Kids Cookbook, Everything Kids Baseball Book, Everything Kids Princess Book, Everything Kids Science Experiment Book and Everything Kids Mazes Book.

Guests who mail in their completed frequency card will receive a coupon for a free kids Chicken O’Tenders meal with their book and are automatically entered in a sweepstakes that will award one Grand Prize of an Orlando Theme Park Vacation for four and a $50 O’Charley’s gift card.

“These books are as much fun as they are educational,” Warne noted. “When we looked for a program to reward our younger guests, we wanted to offer something that they would really enjoy. The stories, activities and games in these books are bound to entertain and hold their interest for hours.”

Kids have a choice of nine meals on their menu. Entrees range from macaroni & cheese & a side item for $2.99 to a 5-oz. steak & a side item for $5.99. Side items range from fruit cup to smashed potatoes.

Time running out on Arby's Brigade

Arby's, which has built the past decade's marketing campaign around redefining fast food, is winding down its Rescue Brigade nominations.

In Arby's-speak, "The Brigade - a group of enthusiasts whose mission is to save the world from ordinary fast food - is searching for a new member to help prevent everyone from falling victim to another boring burger."

To apply, individuals need to go beyond the typical cover letter and resume. Applicants must prepare creative videos explaining their passion for Arby's and why they're fit to join the Brigade. The most qualified contender will win the opportunity to star in an upcoming Arby's commercial and free Arby's food for a year. The deadline to apply for this once-in-a-lifetime opportunity is quickly approaching - all entries must be received by June 30.

Navigating fast-food, smartly

Fast food fills you up, and the price is certainly right. But it’s loaded with calories. Even some healthy-looking menu items like salads can weigh in at over 800 calories. Beware the add-ons for salads, and while chicken salad sandwiches and wraps might be popular, remember that most are loaded with mayonnaise and sodium.

ShopSmart, from the publisher of Consumer Reports, pored over the calorie counts of dozens of items at top fast-food restaurants to find out if there's a way to eat healthy.

The bottom line: No fast food is perfect (even lower-calorie options may be loaded with sodium; some have more than a third of the recommended daily amount) so you shouldn’t eat it every day. But it turns out that wherever you eat, you can make good lower-calorie and lower-fat selections.

The 12 rules of fast-food ordering, from the July issue of ShopSmart:

Look up nutritional stats at a fast-food chain’s Web site before you go there so you can plan your meal.

Ask if you can order that burger, chicken sandwich, or other item without the cheese and sauce. Or ask if you can get the sauce on the side, or order a half-portion.

Pass up combination meals. They’re designed to be filling. (Read: larger with more calories.)
Choose grilled or roasted meats over fried ones.

Split appetizers or turn a side into a main course.

Skip the fries. Instead, get a baked potato or some veggies on the side. A large order of fries can set you back as many as 600 calories. If you can’t live without them, split a large serving or order a small one and save 300 calories

Stick with “original” or “traditional” burgers and sandwiches, which tend to be smaller than newer menu items. And stay away from anything crispy, like Burger King’s Tendercrisp Chicken Sandwich (790 calories).

Don’t eat the top bun or bread slice.

Steer clear of regular mayo and cream dressings. Instead, ask for mustard, salsa, and low-fat mayo.

Question the salad. Order a salad but not one that comes in a calorie-dense deep-fried shell or is covered with cheese, croutons, or deep-fried or breaded meats.

Have a glass of water or a sugar-free drink. Regular sodas can have up to 400 calories a pop.

For dessert, stick with frozen yogurt or light ice cream—the child’s cup or cone size.

And don’t think that some fast-food restaurants are better for your waistline than others. A recent study found that at Subway—famous for its ads featuring Jared “The Subway Guy,” who lost more than 200 pounds eating at the chain restaurant—people ended up eating about 350 more calories than they did at McDonald’s.

Restaurants: a younger perspective

Summer break is here -- or almost here -- for most schoolchildren. To that end, let's find out what they'll want to eat on those days when the dinner bell rings at a restaurant.

Our guest poster of the day is Reggie Cook, a 12-year-old student at Oxford Middle School:


The thing that I look for in a restaurant is a Dessert Counter. One with Cookies, Cake and ice cream of all flavors. Another thing I look for in a restaurant is a large variety of foods. One from lobster to hamburgers to Ribs and everything in between.

Something else I look for in a restaurant is a Soda Fountain. The fourth thing I look for in a restaurant is a lot of Booths. Becuase I don't like sitting in tables where it seems I am in everybody's way.

The fifth thing I like in a restraunt is a buffet. Because I like to not to stick to a menu. The final thing is that the resaurant has to be BIG. Just for the comfort.

That is what I think a restaurant should be like.

Hardee's rolls out its Fake Restaurant

Hardee's (known as Carl's Jr. outside the South) unveiled a new ad campaign continuing its aim to capture 20-something guys who worship big burgers.

The campaign: Fake Restaurant.
Its aim: Compare what "customers" would pay for a high-end burger at a fancy restaurant, when what they're really eating are Hardee's burgers out of a bag.

The elaborate set is in Malibu, Calif., where a faux eatery called Grade A Restaurant has opened as the third in a fictional chain. The menu was burgers only.

It will be curious to see what kind of response Hardee's gets from the campaign. Past campaigns have certainly alienated women, especially mothers, and guys outside of their college frat days.

Among the ones that raised the most ire: One ad from a few years back had a model undulating suggestively on a mechanical bull as she slurped a Hardee's burger. Radio spots with actors munching and grunting through Hardee's food (which had to have been a centimeter from the microphone) also sound an off-note with anyone female or older than 30.

The campaign starts today.

Double cheeseburge price jumps, cardiologists weep

I knew it had to happen. I found out Monday that the cheeseburger formerly known as the McDonalds 99-cent double cheeseburger is now the $1.29 double cheeseburger. I was at the McD's on Quintard and they had a note posted on the register that the price changed May 1.

I guess with everything you hear about food prices climbing, it had to hit Ronald's place too.

-aj

To tip or not to tip? Here are some tips.

Check, please: A former waiter offers tips on tipping
By Todd South

A waiter or waitress is like the weather. When your meal goes well, you hardly notice them. But let one thing go wrong, and that person orchestrating your meal is the only thing you'll remember and about all you'll talk about with your friends.

Never mind that the server doesn't cook your food or decide how much it will cost — in most people's eyes the server is to blame.

I've been on both sides of the table with this one. Off and on for about five years I waited tables. So when I notice a newbie trying to figure out their steps I remember my sore feet and the smile I used to hide the mean thoughts running through my head about a picky customer who couldn't control her bratty children at the Sunday buffet. Which brings me to today's topic — tipping at a buffet. I know there are some of you out there who:
A — don't tip at all (may you suffer utter agony at some point in your life for your selfish ways.)
B — tip your server based on their performance, adjusting up and down accordingly (the only way to tip in my humble opinion).
C — tip the same amount, usually in spare change, no matter what the experience (old habit and just plain wrong).

I'm probably not going to change your habits in the space of a few hundred words, though I will say that I think how a person tips says a lot about character. But I want to touch on the little tread upon territory of buffet dining and how you should tip. I use some simple math.

Forget about the food, the server can't control it. Look at some basic practices. Did the server get your drink order correct? Did the server refill those drinks and take away dirty plates in a prompt fashion? Did the server check on you enough to notice if you had any requests or problems?

If those criteria are met then you need to tip.

While waiting tables at a buffet is less complicated than typical sit-down dining it is no less tiring. When I waited tables on Sunday mornings at my hometown country club a crew of four to five servers seated, fed and moved nearly 300 diners through our ballroom in about three hours. Without tips we would have made about $15 a piece.

Trust me there are hours of preparation and cleanup involved in the buffet process and servers deserve more compensation than the restaurant will ever give. You should still base the tip on a percentage, but around here with the median lunch buffet at about $7 that's not too much, in fact 15 percent (standard tip, by the way), would run you about $1.05.

I think $2 minimum is in order. Want to tip more than 15 percent, go ahead, that would be nice, but unnecessary, unless you know you're a hard customer and willing to admit it.

Sounding off on barbecue

Star Staff Writer Andy Johns is a certified Kansas City Barbecue Society judge. He's frequently seen haunting barbecue joints, and in today's Your Table, he lets us know which way the smoke blows.

Check, please: The sauce on good barbecue and mush syndrome
04-16-2008

Summing up the all the barbecue joints in east Alabama is like asking the Michelin Man to write a column on tires: They may all look the same to the untrained eye, but there are plenty of differences if you know what you are talking about. And like tires, it takes a little driving to appreciate all of the differences.

Being the intrepid reporter that I am, I always like to schedule my interviews in around barbecue joints. I've interviewed a coroner at Goal Post Bar-B-Q (order the pork sandwich but save room for peanut butter pie); a police chief at Jon Boy's Smokehouse in Roanoke (go for pulled pork and baked beans); a fire chief and sheriff at Marie's Bar-B-Que House in Heflin (pork sandwich is the best around but ribs disappointed me); and a commissioner at Partner's Pit BBQ in Lineville (I'll put their twangy red sauce on anything and have heard they have good stew).

In other travels, I've visited the Choo-Choo Bar-B-Que in Wedowee (good St. Louis-style ribs); Brad's Bar-B-Q in Oxford (pork was too sweet for my taste); The Rocket in Jacksonville (average pork, good atmosphere); Cooter Brown's Rib Shack (better ribs than Dreamland … there I said it); and Golden Rule Bar-B-Q in Oxford (step out of the Alabama box and try the beef brisket).

Any where I go Dad's Bar-B-Q on McClellan Boulevard is almost always on the way to or from work at The Star, and they always have good, cheap pork sandwiches, fries and sweet tea ready to hand out the drive-thru window.

On a slower-paced day, I love going into the restaurants and letting the hickory smoke and décor make a lunch break really feel like a break.

High school jerseys on the wall are good for school spirit, but I like the restaurants that have more unique features. Dad's on McClellan has the telephones on the table you use to order. Partner's has tons of old pictures and tools on the wood panel walls. Golden Rule has a few seats at the bar where you can see right in to the pit. Goal Post on Quintard wins points with me for the neon sign of the kicker booting a football.

But for my money, there's no better place than Ron's Bar-B-Q in Alexandria. Barbecue judges know that a lot of restaurants over-cook their pork trying to make it tender. If you pinch some of your pulled pork between your thumb and forefinger, it should maintain its shape when you open your fingers. If the pork turns to unrecognizable gray mush, it is over cooked. Mush-syndrome is more common than you might think.

Ron's pork stands up to the test, and anytime I can schedule a work assignment out on U.S. 431 I try to make a stop.

The sauce at Ron's compliments the meat without covering it up, and the onion rings, fries and bake beans make it feel like a meal.

During the fall, winter and early spring, Ron's is an even better place because that is "stew weather." For about seven months a year, Ron's has the best Brunswick stew you can find. You might as well finish reading the paper instead of rushing off to try it because they're already done with it this year.

Don't like my choices? Fine with me. You could make an argument for almost any place, though arguments with samples are preferred. I haven't hit them all yet, so there may be gems I haven't found.

One of the places left on my list to try is Big Daddy's in Munford, which looks to be about the size of my office cubicle and almost as sturdy. I went by on a Monday once but the place was closed. Next time you're in Munford, do something newsworthy — it will give me an excuse to try it again

Deals: real and imagined

Monday night, or maybe it was Tuesday. I took my wife Rachel to O'Charleys for dinner.

They offer a similar Monday and Tuesday night special to Logan's Roadhouse. Logan's is a two entrees for $13. O'Charleys has a two meal deal plus drinks for $20.

A little more pricey but if you want a different spot to check out early in the week and not pay an arm and a leg I suggest you give it a try.

I had a sirloin, not my favorite cut of meat, but usually cheaper that others, which is why it's on the special. Overall not bad depending on your expectations, and mine are low for a non-steak-specific restaraunt.

Now last night was a different story altogether.

We went to Lone Star Steakhouse and Saloon for dinner.

They also have an entree deal a three-course affair for $13 definitely more expensive, but it was Wednesday so the Monday-Tuesday enticements were off.

I chose a Caesar's salad, grilled shrimp and a 6 oz. sirloin and the hot fudge sundae for desert.

Well I ended up with the short end of the stick. Rachel had an 8 oz sirloin with side and salad for $2 less.

And trust me the desert wasn't worth writing home about. Basically a scoop of vanilla ice cream with chocolate syrup and whip cream.

And they drowned both our salads in dressing.

Taste and diet tip, ask for your dressings on the side, you can choose how much you want and since many of the dressings are full of fat you can trim down the calories by using just enough for flavor.

Not a terrible experience, but could have been better. I didn't finish the salad or the sundae.

I had a vegetable side, covered in butter which made the broccoli, carrots and cauliflower tasty, but not all that healthy I'm certain.

Of the three restaraunts I still recommend Logan's as the early week dining option.

Drive-thru rules

From today's Your Table, Todd South took a look at how to handle a drive-thru slower than Christmas:

My mom was mad.

It was late, we were hungry and she didn’t have time to cook. So we'd gone to Long John Silver’s, which I kind of liked. It wasn’t great, but definitely different from the hamburger/sandwich fare I usually got at fast food joints.

We used the drive thru.

She’d ordered three meals, one for her, one for me and one to take to my dad. She waited. And waited.

She stared at the cashier's window for what seemed like forever, but more likely about 15 minutes — far too long to wait for cheap fried fish and tartar sauce.

She honked the horn and said some things I can’t repeat here. Then my mom did something I’d never seen by age 10.

She drove away.

For the next few blocks I looked for police cars to chase us down. But they didn’t and I learned a lesson about fast food — you don’t have to put up with poor service.

Most people think all the power is in the hands of the fast food employee. You’re hungry, they have food. The thought “must eat food” runs in a constant loop in your head. But you’re still the customer, and while the customer isn’t always right, the customer does have the money.

In a completely unscientific survey I got two votes for Arby’s, one vote each for Taco Bell and Wendy’s (all on Quintard Avenue). And another vote for the McDonald’s in Golden Springs.
On the opposite side, I’ve gotten glowing marks for the speed of the Arby’s and McDonald’s on McClellan Boulevard.

My calculations show no discernable pattern. There were equal complaints about joints with easy-to-make taco snacks, assembly-line hamburgers and slightly more complex sandwich offerings.

So I think it comes down to management. I have seen the manager for the Arby’s on McClellan Boulevard run the show and I am impressed. She keeps the place humming with the keen eye of a Marine Corps drill instructor.

That is, if drill instructors smiled.

But this goes back to my original point, if you’re in line at the drive thru and you haven’t paid yet, and it’s not lunch rush on a weekday and it’s taking 10 to 15 minutes. Leave. But by all means, don’t give the person on the other end of the microphone a hard time.

Another thing I learned about some fast food places when I was a teenager and had friends who worked the grill — don’t upset the cooks. Think about it: they’re in an unmonitored room with your food. Use your imagination.

So be polite, but don’t put up with poor service.

It’s kind of like what my mom told me recently about fast food: “I don't expect it to be good or good for me, but I do expect it to be fast.”

Weeknight suggestion

Tuesday is probably the worst day of the work week.
I know all the jokes about Monday, but in my book people are ready for Monday, they know it's coming, so they deal with it.
Wednesday? That's hump day, by dinner time you can almost see the weekend.

Thursday? Just one more day and you're off work. Plus all the good (if you can call it that) network TV shows are on Thursday.
Friday is just friday, no further explanation.

So when my wife came home last night from work with a weary look that only teaching high school students can give, I knew she wouldn't be cooking dinner. (don't worry I make the salad, do the dishes and clean the kitchen -- I'm not an ape.)
And since it was almost 7 pm and we were hungry it was a dine out night.

We cruised down to Logan's Roadhouse in Oxford. I thought 7 pm on a Tuesday the place wouldn't be that busy.

Shows what I know, the parking lot was almost full.
The reason?

Two full meals for $12.99.

If you don't eat out a lot, trust me that's a great deal.

We both got the six ounce sirloin, salads, rolls and a side all for the price of one regualr entree.

The deal runs all day Monday and Tuesday each week.

There's more than steak too -- Tilapia, Salmon, Meatloaf, Pork Chop and Chicken.

I was impressed. The steak was cooked just right and juicy, their yeast rolls with sweet butter are almost their own dessert.

Plus you can throw peanuts on the floor. What more could you ask for?

The lone fan and some good beer

I took off Friday and Monday to surprise my little sister in Rogers, Ark. on her 16th birthday.
Sunday, while she shopped with the new gift cards she'd nabbed, I went to a brew pub in Fayetteville to watch the Georgia-Arkansas game with my parents.

Deep in Hog country, I was the only fan cheering for my Dawgs. (I'm a UGA grad)

But the sweetly unexpected Bulldog victory and some refreshing beers countered the evil stares from the bar.

Because I was in a college town I could enjoy a beer on Sunday while watching the game at Hog Haus Brewing Co.

I had a sampler of six beers, some pale ales, stouts and wheat beers that went down smooth with a UGA victory.

The best-tasting brew was a nice wheat beer brewed with blueberries, a great spring seasonal.

The worst beer I've ever tasted was a Jack Daniels and raspberry stout, which reminded me of cheap cough syrup.
I'll give the brew master credit for creativity, but a 3 oz. sample was all I'll ever need of that beer.

And since I'd already had lunch (not much to speak of, some quick Chinese at the mall). I snacked on a lightly fried calamari. The calamari was impressive, just the right about of batter. An Arkansas brew-pub that knows how to make a decent calamari? Trust me I was surprised too.

I recommend the place. For all of you Alabama and Auburn fans that may make the trek to Fayetteville in the next season or two, the Hog Haus Brewing Co. is a welcome rest stop, the likes of which you won't find many in Alabama.

Feel free to post about some restaurants you've enjoyed (or not) on your travels. A good restaurant tip will save a traveler from the chain-restaurant nightmare that is mainstream American travel.

New food column coming soon

The Star will begin a new food column called "Check, please" on March 25. I'll be writing about all things restaurant from fast food to fine dining.
In my first column I've talked with some area high schoolers to find out where they're eating for prom choices range from steakhouse to sushi, some are heading to Birmingham.
For the next installment I need your help.
I want to find out which fast food restaurant has the longest drive-thru wait time.
Now I'm not talking about a one-time bad experience, I need some consistent problems.
My first nomination is the Arby's on Quintard Ave. in Anniston. Nearly every single time I hit that restaurant no matter what time of day or how many cars are lined up in front of me, I wait more than 10 minutes for a sandwich and drink.
So let it rip and let me know what you want to hear about when dining out.
"Check, please"