Main Ingredient - June 2011

Being Green Without Going Into the Red

The world is Chef David Machado's oyster. The owner of Portland's Nel Centro, Lauro Kitchen, and Vindalho restaurants has added his own interpretations to Mediterranean- and Riviera-inspired recipes, earning him a loyal following of foodies willing to cross rivers and mountains for dishes like Spit Roasted Pork Loin with Creamy Polenta and Rhubarb Chutney.

Revamped Conserve Program Debuts at NRA Tradeshow

An increasing number of restaurants across the nation are making a commitment to a more sustainable future by ramping up their environmental efforts – from conserving energy and water, to reducing waste streams, to investing in greener décor and construction – and many are looking for guidance on how to go about it. The National Restaurant Association has answers.

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Going Green and Lean with Nutrition

We hear about "going green" everywhere these days—from the liquid we use to wash dishes down to the compostable cutlery served at quick service restaurants. As a nutritionist and a full-fledged "foodie," the first thing I think of when I'm asked about the best way to start your "going green" journey is obvious: food!

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Oregon Certified Sustainable Wine Program

Consumer interest in sustainability is skyrocketing globally. According to a study by the Hartman Group, a leading consumer attitudes research firm, most consumers (a whopping 93 percent) say or do something of a conscious willingness to incorporate some aspect of sustainability in their day-to-day lives.

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Tip Pooling

The United States Court of Appeals for the 9th Circuit ruled that federal law does not restrict a restaurant employer from setting up a tip pool that includes back-of-the-house employees, nor does it prohibit the employer from requiring directly tipped employees to share a substantial portion of their tips...

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OLCC and Liquor Session Update

As always a plethora of bills dealing with liquor licensees and the OLCC were introduced this Session. Some were good, some were not-so-good and some were repeat offenders - meaning we see them every Session.

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