Pizza Hut announces plans to eliminate artificial preservatives

As dining consumers seek more menu transparency and fewer artificial ingredients in their food, Texas-based Pizza Hut has announced plans to remove BHA/BHT from all meats by the end of July.

The nation's largest pizza chain also plans to remove artificial preservatives from cheese and antibiotics from chicken for its pizzas by the end of March, 2017, according to an article in the Dallas Morning News. This announcement comes roughly a year after Pizza Hut became the first national pizza restaurant to remove artificial colors from its pizzas.

Butylated Hydroxytoluene (BHT) is an antioxidant used in the food industry as a preservative, mainly to prevent oils in foods from oxidizing and becoming rancid. Butylated hydroxyanisole (BHA) also is an antioxidant.

Pizza Hut Chief Brand Officer Jeff Fox said these changes are being made because the chain's customers say they do not want these items in their pizzas.

Pizza Hut is not alone in eliminating artificial ingredients. Chipotle gained media attention when it announced plans to cook only with non-GMO ingredients. Texas-based Frito-Lay is noting on packaging whether the product was produced with genetic engineering. Kellogg and General Mills made announcements last year regarding removing antioxidants BHA/BHT from their products.

"This push comes because consumers increasingly want restaurants to be more transparent about menu item ingredients," Lizzy Freier, managing editor at Technomic, a Chicago-based restaurant research firm said. "Also, two in five consumers cite a rising concern over food additives. Because of this growing concern, health claims that convey wholesome, pure ingredients resonate strongly with consumers."

Ritz-Carlton Cleveland rolls out the gold carpet for Cavs fans

The Ritz-Carlton Cleveland is rolling out the gold carpet for Cleveland Cavaliers fans celebrating the basketball finals.

Celebrants are invited to wear their caps and jerseys and join in the fun at the hotel's official TV viewing parties set for the evenings of June 2, 5, 8 and 10 and, as needed, June 13, 16 and 19. Viewing festivities begin one hour before game time.

The Lobby Lounge on 6 will offer game night food and drinks highlighted by a new cocktail, the "All In." Created with tequila, triple sec and prickly pear liqueur, the All In is garnished with a gold sugar rim and sprinkled with gold dust, and served in a martini glass.

Hotel guests staying on the Ritz-Carlton Club Level over the finals dates will enjoy extra televisions in The Club Lounge, as well as basketball-inspired treats and beverages.

The hotel also has a squad of game day concierges. Basketball enthusiast employees will provide guests of the hotel with information on home games, team stats, traffic and crowd updates, walking routes and parking for the arena.

The Ritz-Carlton is at 1515 W. Third St., adjacent to Quicken Loans Arena. Phone 216-623-1300.

Great Lakes Brewing introduces signature barbecue sauces

Summer and grilling season are around the corner.

Just in time, Great Lakes Brewing Company (GLBC) has announced its latest beer-infused venture.

Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will hit the grocery shelves in May. Both all-natural products are made in Ohio, based on GLBC's proprietary recipes inspired by the beer-infused sauces and dressings created for the Great Lakes brewpub.

Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. Dortmunder Gold Lager BBQ is mild and sweet with tangy tomato and subtle hickory smoke flavors.

"As part of our commitment to zero waste, we've used low-fill beers to create sauces and dressings for decades," Jeff West, GLBC retails operations manager said. "We're excited to bring a part of our pub's tradition to even more of our customers."

The product launch will be celebrated at the Great Lakes brewpub with a special barbecue-themed menu featuring both sauces and highlighting vendors from the historic West Side Market.

The sauces will be available for purchase in 20-ounce bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.

Great Lakes Brewing introduces signature barbecue sauces Summer and grilling season are around the corner. Just in time, Great Lakes Brewing Company (GLBC) has announced its latest beer-infused venture.
Edmund Fitzgerald Porter BBQ Sauce and Dortmunder Gold Lager BBQ Sauce will hit the grocery shelves in May. Both all-natural products are made in Ohio, based on GLBC's proprietary recipes inspired the the beer-infused sauces and dressings created for the Great Lakes brewpub. Edmund Fitzgerald Porter BBQ Sauce, a signature at the GLBC brewpub, is spicy with roasted pepper flavors and a hot and sweet finish. Dortmunder Gold Lager BBQ is mild and sweet with tangy tomato and subtle hickory smoke flavors. "As part of our commitment to zero waste, we've used low-fill beers to create sauces and dressings for decades," Jeff West, GLBC retail operations manager said. "We're excited to bring a part of our pub's tradition to even more of our customers." The product launch will be celebrated at the Great Lakes brewpub with a special barbecue-themed menu featuring both sauces and highlighting vendors from the historic West Side Market. The sauces will be available for purchase in 20-ounce bottles at the GLBC gift shop and at select Ohio retailers beginning May 4.

Spice Kitchen and Bar hosts a spring pig dinner

The Belted and Blue Butt hogs at Spice Acres have been feasting on restaurant leftovers since last fall.

Now that spring has finally arrived, it is time for a pig dinner at Spice Kitchen and Bar in Gordon Square.

The menu includes house-cured ham and sweet potato biscuits, and head cheese crostini with pickled ramps. Juniper whipped lardo and crusty bread will be on the table. The first course is arugula and apple with chicharones and maple vinaigrette. That will be followed by pork belly skewers, with ramp and nuoc cham noodles. Wood-roasted pork loin will be served with pea puree and mushroom thyme spaetzle. Dessert is Caledonian ice cream topped with bacon praline.

The cost for the April 28 dinner, 6:30 p.m., is $65 per person. Phone 216-961-9637. Spice Kitchen and Bar is at 5800 Detroit Ave.

Salmon Dave's spring menu places emphasis on fresh seafood

The new spring menu at Salmon Dave's Pacific Grille places an emphasis on the restaurant's fresh seafood selections.

Raw bar offerings include a ceviche martini, with bay scallops, rock shrimp and avocado spritzed with lime and accented with cilantro and fresh jalapeno.

Penn Cove blue shell mussels, shipped fresh daily from the cold waters of the Puget Sound, are prepared classically in a white wine tomato broth, in a coconut curry sauce with lemongrass and lime, or Cleveland-style with smoked kielbasa and Dortmunder beer broth.

Other appetizers include smoked salmon cake with Napa slaw and remoulade, tempura calamari with Shanghai barbecue sauce and bay scallop egg foo yung.

New entrees are Salmon Dave's seafood lo mein with chili-ginger sauce, shellfish pad thai and Latin-style fisherman's stew with tiger shrimp, mussels and king crab. Thee restaurant's signature salmon is seared in soy-ginger marinade or crusted with crabmeat and served with chardonnay cream. Alaskan king crab and lobster tail can accompany any entree at an additional charge.

Salmon Dave's Pacific Grille is at 19015 Old Lake Rd. in Rocky River. Phone 440-331-2739.

Dine along the Cuyahoga with Chef Jeff Jarrett

Climb aboard the Cuyahoga Valley Scenic Railroad on Apr. 15, 7 p.m., to enjoy a delicious five-course dinner prepared by Chef Jeff Jarrett.

Enjoy this unique dining experience as you travel the rails through the Cuyahoga Valley National Park.

The meal begins with shrimp ceviche, mushroom bisque drizzled with truffle oil and topped with brioche croutons, and a Green City Growers mixed green salad with white balsamic vinaigrette. The main course is braised beef served with garlic fingerling potatoes and roasted asparagus in port wine sauce. Dessert is milk chocolate panna cotta with salted caramel and vanilla anglaise. A variety of red and white wines will be offered with the meal.

The cost for the dining experience is $110 per person. Tables are in two-tops and four-tops. Tickets are non-refundable. Phone 330-657-2000 for information, or visit www.cvsr.com. The train departs from the Rockside Station , 7900 Old Rockside Rd. in Independence.