What’s for dinner?

The increasing number of women in the workplace in recent years has changed the world, says Harry Balzer, whose NPD Group tracks consumer behavior in eating, meal preparation, and cooking trends. The majority of meals are still prepared by women, he said, although an increasing number of younger men are cooking. He was anoher of the professionals addressing the food writers assembled this weekend in Dallas for the Pillsbury Bake-Off. The 100 finalists will take to their individual mini-kitchens tomorrow morning at 8 a.m. to prepare the dishes that earned them finalist status. When the nine judges have finished their work tasting and ranking the dishes, the $1 million prize winner will be announced. I haven’t yet encountered Linda Bibbo of Bainbridge Township who will be preparing her Caramel Latte Crunch Cups.
But I did meet fellow Buckeye Cynthia Holub from the J.M. Smucker Co. test kitchen. She presented a great seminar on how to parlay a few great basics into an endless number of dinners so we no longer have to fear the question “What’s for Dinner?”
Stay tuned for that story. Tonight I’ll be among those going to Fearing’s to discover first hand what’s for dinner there. It’s considered one of the best restaurants in Dallas and is said to attract assorted movers and shakers and glamorous folks. I’m very much looking forward to Fearing’s, although with all the tastes I’ve had today I am much more concerned about what to wear, than what to eat.