The goal is to make Salvage more laid back than the Summit was, without losing the things that made it great to begin with.
“I want to be able to look up and hear about their meal. When I started here I didn’t know how important it would be for me to have that experience,” Caroline Glover said. “Most chefs don’t want to be out front, that’s why we’re in the back of the restaurant. So I was surprised by how much I enjoy those moments with customers.”
“They come here clutching their hearts, ‘Oh, you’re still open,’” she said with a laugh.
This fall’s premiere issue of The Magnolia Journal, a magazine from HGTV’s “Fixer Upper” stars Chip and Joanna Gaines, also featured a story about Friendsgiving.
Martha Stewart is here to help. A meal-preparation company she’s lent her name to, Martha & Marley Spoon, will send you recipes and all the ingredients you need for a decadent Thanksgiving feast.
“A lot of people were scared when we did move that it was just going to completely change,” she said. “But we had a great thing going — why change it when it works?”
“The increase is still not up to the level it was in 2006, 2007,” he said.
“We’re big fans of collaboration, and we leaped at the chance to work with the team from Off-Center,” Bryant Palmer, spokesman for Stanley, said in a statement.
Crumpacker is Chipotle’s chief creative and development officer and had been in charge of the Denver company’s efforts to win back customers after an E. coli outbreak last year sent sales plunging
“I used to eat a lot of packaged, low-calorie diet foods. I would buy the low-calorie frozen dinners all the time and just a lot of processed foods and once I started eating all these plants and vegetables, I just found my mental energy was much more clear, I could focus on my work, I felt happier, I felt less anxious. For me, it was really discovering that I felt so crummy for a long time and I realized I could eat much more of this food and maintain my weight and have more energy.”