Be sure to allow salad to sit at room temperature before serving, 10 minutes if made with Tuscan kale, 30 minutes if made with curly edge kale.

Kale Salad with Dates and Almonds

Yield: 6 side dish servings

INGREDIENTS

3 tablespoons fresh lemon juice

Pinch of salt

1 tablespoon maple syrup

Coarse salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

2 tablespoons diced dates

1 medium garlic clove, minced

Dried red chili flakes to taste

6 cups loosely packed Tuscan kale (cavolo nero) or curly edge kale that has been washed, patted dry, midrib removed, loosely packed, cut into 1/4-inch wide crosswise slices

Garnish: 1/2 cup toasted slivered almonds; see cook’s notes

Garnish: 1/3 cup dried cranberries

Cook’s notes: To toast slivered almonds, place in single layer on rimmed baking sheet. Place in 350-degree oven until lightly browned, about 3 minutes. Watch carefully because nuts burn easily. Cool before use. If you like, you can substitute other nut varieties, or use coarsely chopped roasted whole almonds.

DIRECTIONS

1. Prepare vinaigrette: In a small bowl, whisk together lemon juice, maple syrup, salt, and pepper. Add olive oil in thin stream, whisking constantly. Stir in dates, garlic, and generous pinch (or more to taste) of hot red pepper flakes. Set aside.

2. Place kale in medium-large bowl. Stir vinaigrette and pour on kale; toss well. If using Tuscan black kale, allow to sit at room temperature for 10 minutes before serving. If using curly edge kale, allow to sit at room temperature for 30 minutes before serving.

3. Taste and adjust seasoning as needed. Divide between 6 plates. Top with almonds and cranberries. Serve.

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet” and “Melissa’s Great Book of Produce.” Follow her at @CathyThomas Cooks.com.

The chain’s Total Solar Eclipse Doughnut is available through Monday, April 8 at participating stores.

It features an Original Glazed doughnut dipped in chocolate icing that’s darker than usual and dusted with silver sprinkles to represent the darkened sky. It’s piped with buttercream frosting and topped with an Oero cookie representing the moon passing in front of the sun.

They sell for about $3.09 each, and a Total Solar Eclipse specialty dozen includes six eclipse doughnuts and six Original Glazed for about $23.99. krispykreme.com

There are a few other celestial deals out there. On Monday, Cracker Barrel Country Store will offer dine-in guests a free side of pancakes with the purchase of any entrée if they mention “eclipse pancakes.” The restaurant/retail chain is also selling solar eclipse paper glasses through April 8 while supplies last, according to a news release. crackerbarrel.com

And Sonic Drive-In has a Blackout Slush Float featuring a dark-colored slush topped with vanilla soft-serve and sprinkles. sonicdrivein.com

However, its owners have a plan for the restaurant.

The eatery, 1725 W. Northpark Blvd., Suite A4, is being transformed into University Ave Pizzeria.

If the owners are smart, they’ll make it a quick-serve pizza restaurant, a la MOD Pizza, Pieology and Blaze Pizza, since there are none of those types of pizza restaurants in San Bernardino.

Shrimp Shack locations in Haven City Market in Rancho Cucamonga and the Riverside Food Lab remain open.

Now open in San Bernardino

Next door to the former Shrimp Shack, Mita’s Mexican Food has opened at 1725 W. Northpark Blvd., Suite A3.

The location was previously home to another Haven City Market restaurant, Ibasa.

Mita’s offers typical Mexican food options including tacos, enchiladas, flautas and burritos, including footlong, three-foot and six-foot varieties.

The restaurant also hosts a burrito challenge, where diners attempt to eat a whole three-foot burrito in 25 minutes.

Salads are also available.

Mita’s is open 10:30 a.m.-6 p.m. Monday though Friday and 11 a.m.-5 p.m. Saturday.

New in Eastvale

Ice cream and drinks shop Nobibi has expanded into Eastvale.

The shop, which offers soft-serve ice cream treats and boba drinks opened recently in the Cravings by 99 Ranch food hall at 4296 Hamner Ave., Suite 103.

Hours are noon-8 p.m. Sunday, 3-9 p.m. Monday, noon-9 p.m. Tuesday through Thursday, and noon-10 p.m. Friday and Saturday.

The chain’s other Inland Empire locations are in Pomona, Claremont and Chino Hills.

Now open in Murrieta

Chipotle Mexican Grill’s second Murrieta location opened last week at 27970 Clinton Keith Road, Suite 100.

The new location includes a Chipotlane for quick pickup of digital orders.

The restaurant is open 10:45 a.m.-10 p.m. daily.

Coming to Colton

While driving through Colton recently, I noticed paper tacked up in the window of Pizza Q, 1231 E. Washington St., Suite C.

Turns out the combination pizzeria and barbecue joint, which opened in 2016, closed at the end of last year.

Signage is up at the restaurant indicating it will become Tacos El Callejón.

For updates, visit the Instagram page: @tacos_elcallejon.

3 Iron turns nine

3 Iron Brewing Company in Colton is celebrating its ninth anniversary Saturday, April 6.

The brewery’s club members can kick off the party at noon.

There’s not a lot of detail available at the time of writing, but based on previous anniversary celebrations, there will likely be live music, food vendors, and plenty of beer, including several new releases.

3 Iron is at 898 S. Vía Lata, Suite A.

Mochinut returns

The Ontario Mochinut, which has been temporarily closed for the last several months, has reopened.

The donut and Korean corn dog shop is at 960 Ontario Mills Drive, Unit C.

Hours are 11 a.m.-7 p.m. Tuesday through Sunday.

Brewery Kickstarter

Congratulations to Metabolic Brewing Co. on its successful Kickstarter campaign!

The future Ontario brewery raised $16,458, topping its goal of $15,000.

The retro sci-fi horror-themed brewery is preparing to open at 1609 S. Grove Ave., Unit 109, the former home to Chino Valley Brewery.

Sorry, we’re closed

The Riverside Hooters, which was at 6225 Valley Springs Parkway, Suite 15, has closed.

The chain’s sole Inland Empire location remains open at 725 N. Milliken Ave., Ontario.

The cover art, a generous bowl of macaroni and cheese, crunchy-crusted brown on top and oozing cheese below, made well-fed adults feel like hungry children.

More than two decades have passed, but I still have the book and I use Burros’ recipe for macaroni and cheese. Comfort food, more than ever, seems irresistible.

Macaroni and Cheese

Yield: 4 main-dish or 6 side-dish servings

INGREDIENTS

2 tablespoons unsalted butter

1 cup diced yellow onion

2 tablespoons unbleached all-purpose flour

2 cups low-fat milk; see cook’s notes

1 tablespoon Dijon mustard

12 ounces extra-sharp aged white cheddar cheese, grated, divided use

Salt and freshly ground white pepper to taste

1/8 teaspoon ground nutmeg

1/4 to 1/2 teaspoon hot sauce

8 ounces cavatappi or other corkscrew-style pasta, or macaroni

2 tablespoons grated Parmigiano-Reggiano cheese

Cook’s notes: I use 2 percent milk, which means the milkfat is 2 percent of the total weight of the milk. Whole milk or 1 percent milk works, too.

The finished casserole (through Step 4) can be covered and refrigerated before baking. To cook, let it sit at room temperature 30 minutes, then bake, uncovered, as directed.

DIRECTIONS

1. Place oven rack in bottom third of oven. Preheat oven to 400 degrees.

2. In large saucepan on low heat, melt butter. Add onion and cook until soft but not browned, about 5 minutes. Stir in flour and cook, stirring, about 1 minute; do not brown. Remove from heat and whisk in milk until thoroughly blended. Return to medium heat and cook, stirring, until mixture begins to thicken. Remove from heat and stir in mustard, 10 ounces grated cheddar cheese, salt, pepper, nutmeg, and hot sauce.

3. Cook pasta according to package directions until cooked al dente (cooked until pasta offers slight resistance when bitten). Drain, but do not rinse. Immediately stir into prepared cheese sauce. Taste and adjust seasoning as needed.

4. Spoon into 9-by-13-inch baking dish. Top with remaining 2 ounces grated cheddar cheese and Parmigiano-Reggiano cheese.

5. Bake about 30 minutes or until mixture is hot, bubbling throughout and golden on top.

Source: “Cooking for Comfort” by Marian Burros

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Here are chains that have announced deals online or through news releases.

Most deals are good on April 4 only, except for a couple that run longer and are noted in their descriptions.

Chipotle Mexican Grill: The Newport Beach-based chain is offering an online game called Burrito Vault at noon Pacific Daylight Time on Tuesday, April 2 and Wednesday, April 3. Players will strive to guess the ingredients of two burritos and list them in exact order for the chance to win free burritos for a year and buy-one-get-one offers. The first 50,000 people to enter the codes each day will win the BOGO codes. To enter, players must input a valid U.S. mobile phone number. unlockburritoday.com

Del Taco: Del Yeah! Rewards members can get any burrito free with a $10 purchase made on Del Taco’s app or website. Customers must save and select the offer before redemption. deltaco.com

El Pollo Loco: The Costa Mesa-based chain is walking up to National Burrito Day with a series of deals. On April 1, customers received free delivery on orders placed through its Loco Rewards app or on its website. On April 2, customers get a $10 bonus card for every $50 e-gift card purchased online. On April 3, people who follow @elpolloloco on Instagram can access redemption codes forfree burritos or burrito discounts. April 4’s offer is buy one burrito, get one free for Loco Rewards members. elpolloloco.com

Farmer Boys: Three-egg Breakfast Burritos will go for $5 until 11 a.m. at participating locations. There is a limit of two per customer. farmerboys.com

Miguel’s Jr.: Bean and Cheese Burritos or Bean, Rice and Cheese Burritos will go for $1.99. miguelsjr.com

Qdoba: Rewards members can get a free burrito with the purchase of an entrée and a drink. qdoba.com

Rubio’s Coastal Grill: Every burrito on the menu will sell for $8.99. Order through the Rubio’s app and enter coupon code BURRITO at checkout, or scan the QR code in restaurants. rubios.com

Tocaya Modern Mexican: Email subscribers who buy a burrito can get free chips and guacamole to go with it. tocaya.com

Wahoo’s Fish Taco: The Tustin-based chain is offering its Citrus Slaw and Outer Reef Burritos for $10.95 April 4-8. wahoos.com

Her concoctions show off interesting twists. If comparing her ingredient choices to artwork, I’d say that she colors outside the lines with thoughtful but bold strokes. The results are palate pleasing, delectable with a note of whimsy.

The dressing for her chopped salad caught my eye. I thought that in my many years in the kitchen I had used just about every possible combination of ingredients to make vinaigrette.  But her vinaigrette for this chopped wonder relies on roasted red bell peppers, storebought and plucked from the jar, then pureed in a high-speed blender. Garlic, honey, balsamic vinegar, and olive oil come to the dressing party, along with salt and pepper. Delicious.

Check out her Swiss chard salad replete with white beans and garlic breadcrumbs. Swiss chard is usually allocated to sauteed dishes, but here the leaves are used as raw salad greens. The texture of the leaves holds up well with the weight of the rinsed canned white beans, an element that adds balance to the dish, along with crunchy garlic breadcrumbs and a citrusy vinaigrette.

As for dessert, chocolate lovers will embrace her Dark Chocolate Earl Grey Mousse that utilizes silken tofu.  Silky, indeed.

Dark Chocolate Earl Grey Mousse

Rather than using dairy products to make this creamy mousse, Ashmore uses silky tofu. The tofu whips up in a high-speed blender in seconds, closely mimicking the traditional cream and eggs. Once the mix is complete, it’s spooned into ramakins and refrigerated for at least four hours. She suggests using storebought vegan coconut whipped cream for the topping, but I use standard whipped cream unless there are vegans at the table.

So what does Earl Grey tea taste like? The primary flavoring in Earl Grey tea is bergamot, a type of citrus fruit with similarities to the Meyer lemon. It tastes very floral with a distinct citrus note.

Yield: 6 servings

INGREDIENTS

3/4 cup water

1 Earl Grey teabag

1/4 cup maple syrup

1 cup chopped dark chocolate

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 pound silken tofu

For serving: storebought vegan coconut whipped cream

For serving: chocolate shavings

DIRECTIONS

1. In a small saucepan, bring 3/4 cup of water to a boil. Take the pan off the heat and drop the teabag in. Cover the saucepan with the lid and leave it to steep for 6 to 10 minutes. The longer the tea steeps, the more Earl Grey flavor you will have; 8 minutes will produce a subtle yet noticeable flavor. Remove the tea bag and bring it to a simmer again. Remove from heat, add the maple syrup and chocolate; stir to melt the chocolate.

2. Transfer the chocolate mixture to a high-speed blender and add vanilla, salt, and tofu. Puree until completely smooth, stopping to scrape the sides of the blender with a rubber spatula as needed to fully incorporate.

3. Divide the mixture evenly among six ramekins and chill for at least 4 hours.

4. For serving, top the mousse with the whipped cream and chocolate shavings.

Lemony Swiss Chard with White Beans and Garlic Breadcrumbs

Ashmore calls for Swiss chard in this delicious salad; that chard variety has red stalks and veining. Just before using, wash it in cold water. Trim the stalks from the leaves with kitchen scissors or knife, or fold leaf next to stalk and pull away from stalk. Pat the leaves dry with a paper towel or clean kitchen towel.

Yield: 4 servings

INGREDIENTS

Extra-virgin olive oil

1 cup fresh breadcrumbs, see cook’s notes

1 garlic clove, minced

Kosher salt

Dried red pepper flakes

1 lemon

1/4 teaspoon Dijon mustard

1 large bunch Swiss chard (about 12 ounces)

1 (15-ounce) can white beans, drained, rinsed, and patted dry

1 shallot, thinly sliced

Cook’s notes: To make breadcrumbs, put 1- to 2-inch cubes of hearty country rustic bread in the food processor. Pulse until you have crumbs — some will be tiny, others a little bigger.

DIRECTIONS

1. Warm 2 tablespoons olive oil in a heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown, 4 to 6 minutes. Stir in the garlic, a pinch of salt and a pinch of dried red pepper flakes; toast for 30 seconds, then remove from heat.

2. In a large serving bowl, add minced lemon zest and juice.

3. Add mustard and 1/4 teaspoon salt. Whisk in 1/4 cup olive oil in a thin stream.

4. Wash and dry chard and remove the central stalk from the leaves. Discard stalks (stems) or freeze them to make a pasta sauce or frittata in the future. Stack a few leaves on top of each other and roll them into a cigar shape. Slice crosswise into thin ribbons. Repeat with all the leaves, then place them into the bowl with the dressing. Toss to coat leaves with dressing.

5. Top each serving with white beans and shallot, then the breadcrumbs.

Mediterranean Chopped Salad with Roasted Red Bell Pepper Dressing

To my way of thinking, for a chopped salad to be delicious it must be crisp and crunchy. Ashmore insures that by augmenting coarsely chopped hearts of romaine with raw cabbage.

Yield; 6 to 8 servings

INGREDIENTS

1 (12-oounce) jar roasted red bell peppers, well drained

1 large or 2 small garlic cloves, smashed

1 teaspoon honey

1/4 cup balsamic vinegar

1/3 cup extra-virgin olive oil

Pinch of kosher salt

Pinch of freshly cracked black pepper

Salad:

2 hearts of romaine, coarsely chopped

2 cups chopped green cabbage

1 medium red onion, diced

2 cups cherry tomatoes, halved

1 cup pitted green olives, preferably Castelvetrano

1 (8-ounce) ball fresh mozzarella, diced, see cook’s notes

1 (15-ounce) can garbanzo beans (chickpeas), rinsed

Freshly cracked black pepper

Cook’s notes: I buy cherry-sized balls of fresh mozzarella called “ciliegine.” That way I use whole with no need to dice. If you like, place the mixed salad without the dressing on salad plates, and then generously drizzle each serving with the dressing.

DIRECTIONS

1. For dressing: In a high-speed blender, combine red peppers, garlic, honey, vinegar, olive oil, salt, and pepper. Blend for 20 to 30 seconds until very smooth, scraping down the blender as needed. The dressing may look brown at first, then turns a bright orange-red as the peppers liquefy. Set aside.

2. For the salad: Combine romaine, cabbage, onion, tomatoes, olives, mozzarella, and garbanzo beans (chickpeas) in a large serving bowl and then drizzle with the dressing, using enough to lightly coat the leaves. Toss and finish with a few cracks of pepper and serve.

Take Hamburger Helper, a store shelf mainstay since the ’70s that offers a one-pan solution to mealtime. For decades, the brand was a household name. In an effort to stay relevant with today’s consumer, Helper has reintroduced itself to the market with the help of its new parent company.

Eagle Foods is a Cleveland-based company nearly 10 years old with brands that have an “incredibly rich history rooted in American culture,” said Mala Wiedemann, executive vice president of marketing and research and development. The company acquired Helper and pasta salad starter kit Suddenly Salad from General Mills in 2022 via a cash sale valued at around $610 million, according to a General Mills news release. At the time, annual sales for both products were $235 million in fiscal year 2021, a marked decline from Helper’s heyday.

Now, Eagle Foods is looking to refresh the brands, opening a 15,000-square-foot innovation center in February in Chicago suburb Buffalo Grove with about 25 people. The multimillion-dollar investment is an effort to keep the products relevant after a resurgence in packaged foods during the COVID-19 pandemic and comes at a time when consumers have seen grocery prices soar. The space will in part be used to welcome focus groups to test out new flavors and product ideas.

Earlier this year, Helper relaunched with the help of Lefty, the talking gloved hand with a red nose, starring in a national ad campaign introducing new packaging and faster cooking times. Mark Dollins, a spokesperson for Eagle Foods, said the average box of Helper is around $2 with the exact price varying by retailer. The price hasn’t changed since the brand was under General Mills, Dollins said, which keeps Helper’s reputation for affordability despite rising grocery prices.

The cost of groceries peaked at an annual inflation rate of 13.5% in August 2022, according to the consumer price index, just one month after Eagle completed its purchase of Hamburger Helper from General Mills. While inflation has since cooled significantly in the post-pandemic economy, grocery prices were up 1% year-over-year in February, according to the latest CPI data.

“To really revitalize a brand, it takes investment,” Wiedemann said. “Investment of time and resources. We believe in quality products, so we’re willing to put money back in the box and not charge for it.”

With more than 30 iterations, Helper’s new packaging aims to make it easier for consumers to see what they’re getting and to find the flavor they’re looking for when scanning the shelves with bigger and bolder messaging on the box.

The new packagings with the reformulation of some popular flavors like cheeseburger macaroni and lasagna have been rolling out since the new year, with roughly 60% of product already on shelves, Wiedemann said.

The lasagna Helper’s new recipe includes more cheese, herbs and tomatoes to “bring home the more traditional lasagna flavor,” said Melissa Jaeger, product development manager at Eagle Foods. The cooking time also changed from 10 minutes to seven minutes, which Jaeger said yielded a better texture for the noodles.

Claire Sand, a member of the food packaging division of Chicago-based group Institute of Food Technologists, said consumers want to see “what they’re actually eating,” so companies using fresh ingredients in their packaged meals helps.

“Even with these prepared foods, if you see some dried herbs, onions, garlic in there, it looks fresh, so you can really discern the difference,” Sand said.

The manufacturing of packaged foods has changed, Sand said, going through less processing “to protect those ingredients that are fresher.” Packaging has come a long way as well, she added, with improved oxygen and water vapor barriers so that the “fresher, minimally processed food gets to consumers better.”

When Helper first debuted nationally in 1971 with five flavors, it was “an instant success,” according to a 2017 Helper history feature by General Mills, as about 27% of U.S. households purchased the product in its first year. This was at a time when beef prices in the U.S. were climbing and the economy was hurting. Families found Helper an affordable way to stretch a pound of beef into a dinner for five.

As its popularity soared, General Mills added Tuna Helper in 1972 and Chicken Helper in 1984, lining many kitchen cabinets with a weekly menu of boxed dinnertime meals.

The brand introduced its mascot, Lefty, in 1977 to help boost sales after a slump.

As of 2017, Helper came in 41 varieties including Asian, Italian and Mexican meals, and more than 1 million households were having Helper for dinner each weeknight, according to General Mills.

Helper became a profit center for General Mills for decades, accounting for 70% of dry dinner mix sales in 1996. However, increased competition and changing tastes began to steadily erode its market share and sales in the new millennium.

In 2014, Hamburger Helper sales were $311.4 million, representing 43.9% of the quick recipe kits market in the U.S., according to leading market research firm Euromonitor. By 2021, its last full year under General Mills, Hamburger Helper sales had fallen to $229.4 million and 20.8% of the category.

Since being purchased by Eagle, Helper’s sales have increased, but its market share remains flat. In 2022, Hamburger Helper generated $248.6 million in U.S. sales, or 19.5% of the quick recipe kits category, according to Euromonitor. Last year, Hamburger Helper sales hit $272.2 million, reaching a 20% market share.

Wiedemann said the growth in sales could be attributed to the company’s investment and partnering with retailers on everything from assortment to promotions to displays of the product. Results thus far have been “encouraging,” she said, and the expectation is that the relaunch of the Helper brand will propel the growth.

Euromonitor defines the quick recipe kits category as packaged foods that require a few steps beyond reheating, generally adding protein or other fresh ingredients. Another example of a product line in the category is the Old El Paso Taco Dinner Kit. Ready-to-heat foods and more complex meal kits are in separate categories.

Helper falls under the “convenient meal solutions” category for Eagle, Wiedemann said, which could also include takeout food or even a frozen pizza. She said this category makes up about two-thirds of meals for Americans.

“When Helper first started, people were spending two to three hours making pot roasts, so Helper was a 30- to 40-minute option,” Wiedemann said. “Over time, the definition of convenience has changed, and now even 30 or 40 minutes to make dinner is considered a long time.”

The reformulations of Helper led to a 15% decrease in cooking time, Wiedemann said. Since the revamped product started hitting shelves in January, the meals can now be made in less than 30 minutes start to finish.

Besides being ready to eat faster, the brand wanted to highlight the cook’s ability to customize the meal. A QR code on the back of a Helper box shows different options for adding proteins and other ingredients, like chicken instead of beef or tossing in veggies or shredded cheese.

According to data from Chicago-based market research firm Circana, dry dinner mixes that get meat added to them have mostly been increasing in popularity. Dollar sales across the U.S. increased by about 20% in 2020 from 2019. Sales decreased by roughly 15% the following year before rebounding.

Data for dry packaged dinner mixes overall showed a 23.6% increase in dollar sales across the U.S. from 2019 to 2020, signaling a greater need for packaged foods during the start of the COVID-19 pandemic.

Sand, who has been working in the packaged foods industry for about 35 years for companies like Kraft Foods, Nestlé and General Mills, said it’s especially important for companies to be agile as food trends evolve.

“The challenge is to continually innovate and almost come up with brands within brands,” Sand said. “You’ve got to be ready and you’ve got to be fast.”

Eagle Foods’ other brands include Cretors Popcorn and Eagle Brand condensed milk. Another one of its brands, Popcorn, Indiana, is newly partnering with Netflix for a line of products to appeal to an audience that is after stream-worthy snacks.

The company started operating a factory in Waukegan in 2004 and employs more than  200 people there, Dollins said. The Waukegan factory is where the company’s ready-to-eat snacks are manufactured. Eagle’s milk products are made in a factory in El Paso, Texas.

Helper and Suddenly are manufactured by co-packers in Illinois and Missouri, which are companies that can package and label products for client companies.

When Eagle wanted to find a spot to anchor the rebuilding of its brands, Buffalo Grove fit the bill.

“We chose Chicagoland for our innovation hub because of the deep history the area has with consumer packaged goods and food development,” Wiedemann said. “It was almost a no-brainer that this was the area to be in.”

Industry giants like Conagra Brands and Kraft Foods are both headquartered in Chicago.

Set to launch in August are Helper microwave cups, a single portion of Helper favorites with real beef, cheese and pasta. The initial rollout is planned with four flavors: cheeseburger mac, beef pasta, chili mac and tomato basil.

Helper’s response to popular microwaveable cups like mac and cheese or instant ramen, Wiedemann said having protein in the cup will add to the experience. The beef is freeze-dried, so it will “come back to life,” she said, once water is added and it rehydrates in the microwave.

The product went through some trial and error, Jaeger said. The team experimented with different cooking times and techniques to perfect the taste. Unlike a more traditional mac and cheese cup, the Helper cup will have one packet inside with all of the ingredients and seasonings, which is opened, poured into the cup and mixed with water before microwaving. Having the seasoning mixed in before heating made for a “better, rounder flavor,” Jaeger said.

Lisa Humphrey, senior scientist for Eagle’s meals division in Buffalo Grove, talked about a recent innovation of hers that led to a new product. She recalled her aunt making a “phenomenal Greek chicken” and wanted to represent the same flavor profile in a product, which led to a Greek-flavored Suddenly Salad that came to market at the end of last year.  As spice has maintained a strong hold on the overall food market, Jaeger said the team has tried everything from mild to “the spiciest spice” to try and develop new flavors for Helper, such as jalapeno cheeseburger mac and spicy garlic. Jaeger said some ideas have indeed been unsuccessful, like buffalo ranch, which didn’t land with the team’s tastebuds.

“We’re all foodies for sure,” Jaeger said. “We all love to try new restaurants and food, so we are tapped into the industry and trends that are happening. We try to keep a good pulse on the market so we can develop things that most people will want.”

Understanding what the consumer wants is essential for Eagle Foods as the company looks to strike a balance between legacy and novelty to keep the Helper brand going, Wiedemann said.

“To keep a brand relevant for over 50 years, you have to constantly be understanding the consumer and how needs are changing,” Wiedemann said. “This brand is so iconic, but it still needs to evolve over time so that it continues to be iconic for each generation.”

Chicago Tribune’s Robert Channick contributed.

The Grown-Up Meal consists of a Charburger, small fries, regular drink and a gummy candy.

The catch? It’s only available at participating locations.

That’s good news if you live in Riverside County, since it appears that the meal deal is available at most locations, with the exception of the one on the UC Riverside campus.

However, it appears none of the San Bernardino County locations are offering the deal.

Best beer in the state

Congratulations to the several Inland Empire breweries that won awards at the 2024 Brewers Cup of California ceremony held March 13 in Sacramento.

Main Street Brewing in Corona took first place in the American Wheats category for its Hefeweizen, second place in the Irish Red category for Rimpau Red Ale, and third place in the Belgian Pale Strongs/Tripel category for Bishop’s Tipple Trippel and in the Scottish Ales category for its Scottish Ale.

Stone Church Brewing in Corona earned first place in the UK Pale Bitters/IPA category for Canterbury ESB, second place in the Scottish Ales category for its SCB Scottish Ale.

GreyWolf Brewing Co. in Norco gained first in the Session IPA for Lil Wolf and third place in the Berliner Weisse category for its Bloodberry Berliner.

Solorio Brewing Company in Rancho Cucamonga won first place in the British Stouts category for its Solorio Oatmeal Stout.

Claremont Craft Ales earned second place in the American Pilsner/Malt Liquor category for Baldy, third in the Herb and Spice Beer category for Pepper & Peaches and third in the Rye Ale or Lager category for Jacaranda.

Evans Brewing Co. in Corona got second place in the Belgian Quads category for Quadrupel Donker.

Old Stump Brewing Co. in Pomona won third place in the Irish Red category for Rusty Gasket.

Mexican lager beer pairing dinner

Reservations are now available for the next BJ’s Restaurant and Brewhouse five-course beer-pairing dinner, set for 6:30 p.m. Monday, May 6.

The seis de Mayo dinner features Mexican lagers.

The menu is as follows.

Welcome beer: Estrella Jalisco

Course 1: Modelo Especial with a California club flatbread

Course 2: Dos Equis Lager with chicken tortilla soup

Course 3: Victoria Lager with our Santa Fe salad

Palate cleanser: BJ’s CureVeza Mexican-style lager

Course 4: Dos Equis Ambar Especial with our blackened shrimp tacos

Course 5: Modelo Negra with a Cookies ‘N’ Cream Pizookie

The cost is $45 in advance and will be $50 the day of, if available. The cost for designated drivers is $30.

The price does not include tax or gratuity.

As of the time of writing, reservations were still available at all Inland Empire locations.

For more information or to make reservations, visit: www.bjsrestaurants.com.

Sorry, we’re closed

Which Wich? has shuttered its last San Bernardino County location.

The location, 1185 W Renaissance Parkway, Suite 310, Rialto, closed recently.

The sandwich chain formerly had locations in Upland and Chino Hills, as well.

Remaining Inland Empire locations include Eastvale, Murrieta and Palm Desert.

“People want to get the best quality steak for their money.”

The chain has been known for affordability and Western atmosphere for 60 years, she said in a recent phone interview.

But as Black Angus markets its diamond anniversary, it is also heading in new directions.

The actual anniversary is April 1, Shapiro said, and Black Angus will celebrate with a $19.64 Retro Special that includes a 6-ounce sirloin steak marinated in a whiskey pepper sauce and served with crispy onion strings and two sidekicks, as the chain calls its sides. It will be available April 1-7, along with $2 margaritas and drink specials.

The restaurant chain is also serving brunch 11 a.m.-3 p.m. Saturday and Sunday throughout April. The menu is beefy and includes such items as a Steak Breakfast Burrito and Tomahawk & Eggs for Two, plus items such as Molasses Bread Avocado Toast and the usual mimosas and Bloody Marys.

“Like breakfast, but cooler,” reads a Facebook post.

Brunch started as a lead-in to the actual anniversary, which Shapiro said is April Fools’ Day, but is part of what she called a year full of fun.

‘You leave feeling full’

Black Angus was founded by the late Stuart Anderson, a World War II veteran from Washington state. He wasn’t a cowboy but could dress the part. He also wasn’t a cook but found he had a taste for the restaurant business, according to his 2016 obituary.

He got his start by buying a hotel with a restaurant in Seattle.

As Black Angus grew into a chain, it became known for “one price steak dinners”  that included salad, baked potato and garlic toast for $2.95.

That price is just a memory, but Black Angus continues to offer value for money the way Anderson did, according to Shapiro. It has a Square Cow menu, available until 6 p.m. weekdays, with most items at $20 or less. Among them are a 6-ounce top sirloin, grilled salmon, teriyaki chicken, a prime rib sandwich, french dip and burgers.

There’s also the Campfire Feast dinner for two at $69, which Shapiro called a core menu item for decades. It includes two entrées, four sides and a dessert to share.

“He founded the restaurant on the principle that if you’re a hardworking, everyday worker you shouldn’t have to sacrifice quality for price,” Shapiro said. “We have 21-day aged steaks still to this day. We make sure our desserts are the top quality. You can have a massive cheesecake or a big mud pie or fudge cake. You leave feeling full with leftovers and that you ate a quality steak. It was worth what you paid.”

Changing with the times

In January, the Wall Street Journal published a feature called “Steakhouses are in, but not for their steak.” It put forward the idea that younger customers enjoy the vibe of a steakhouse but don’t necessarily want to eat beef.

Black Angus is in line with that thinking, Shapiro said, through business partnerships. Among them is Big Nose Kate, a whiskey that Melissa McCarthy and her husband Ben Falcone have invested in. The whiskey is available for sipping but has also been used in menus for the chain’s occasional experience dinners.

Black Angus is also partnering with Coffee Bean & Tea Leaf, a Los Angeles business that also recently turned 60, to elevate its beverage menu.

“OK, if we’re going to double down on brunch, we can’t just serve any old coffee,” said Shapiro.

Black Angus has been redecorating its interiors in recent years, lightening up dining rooms and auctioning off western photos that hung on its walls. But Shapiro said the new art is by the same photographer that Stuart Anderson picked and features real cowboys.

“All of our stores have wood paneling throughout the entire store,” she said. “Even though we refreshed the inside of our stores, we remained true to our heritage, which is very important to us, and that’s why our customers loved it. We didn’t really remodel, we just stayed true to our heritage.”

Black Angus’ headquarters are in Burbank. The chain has shrunk from a high of around 100 restaurants in 2001 but has 32 locations, most in California, plus Arizona, Washington, New Mexico and Hawaii.

The chain has launched a retail business, shipping raw steaks well beyond its footprint.

“It is our goal to grow,” Shapiro said. “We now do mail-order service throughout the continental United States. We’re looking at where people are ordering from as possible locations to open in the future. It would be sort of a reverse Gold Rush.”

Black Angus Steakhouse

Information: blackangus.com

New York  — Inflation has touched nearly everything these last few years — even Trader Joe’s 19-cent bananas. But Costco is holding the line on its hot dog-soda combo price.

Costco’s hot dog deal, sold at its food courts, is still priced at $1.50 — exactly what it cost in 1985, before the Great Recession, the housing crisis, the pandemic and the latest bout of decades-high inflation.

Since the pandemic started, prices for consumers have gone up 20% overall, according to the Bureau of Labor Statistics. In many key areas, like housing and groceries, prices have increased even more.

If Costco’s hot dog deal kept pace with inflation, it would be three times as expensive today — nearly $4.50. But Costco’s $1.50 combo is a strategic decision, known as a loss-leader: The company is willing to lose money selling the hot dogs at that price — inflation be darned — so long as it helps Costco draw in and retain customers.

“It’s branding,” said Scott Mushkin, a retail analyst at R5 Capital. The $1.50 deal helps create customer loyalty, he said. “It reminds customers of who Costco is.”

Costco loses money selling more than 100 million hot dogs every year, but the company offsets these losses by raising prices on other goods it sells. Costco has increased prices of pizzas and other items at its food courts.

But Costco has a unique business model that allows it to keep prices low: It makes almost all of its money on memberships, selling items on its warehouse floor very nearly at cost – and sometimes less.

Costco’s longtime finance chief Richard Galanti, who retired this month, said in a recent interview that the $1.50 price was “probably safe for a while.”

Falling inflation vs. falling prices

Inflation has slowed considerably since it peaked at 9.1% in June of 2022. In its battle to bring down that inflation, the Federal Reserve introduced 11 aggressive rate hikes meant to crush demand and discourage spending.

It’s working — overall consumer prices rose by 3.2% in February, according to the latest data from the Bureau of Labor Statistics.

And while we may wish for lower prices, falling prices would actually serve as a red flag indicating that the economy is in bad shape. We’re not there yet, don’t worry.

Companies have been reporting surprisingly strong earnings in recent months on the back of strong consumer spending. Even though companies – including Costco – have to raise prices (even on hot dogs in some cases), Americans continue to shell out.

Consumer spending is the biggest engine powering the US economy and when people spend a lot less money employers tend to lay off workers, which can lead to even lower spending and even more layoffs. This cycle can throw the economy into a recession. Again, that’s not happening yet.

“The reason prices fall is because people aren’t buying. That means we’d be in a recession,” said Gus Faucher, chief economist at PNC Financial Services.

‘If you raise the effing hot dog, I will kill you’

Costco’s hot dog defied inflation from the very start.

Costco’s hot dog offering was born in the company’s early days. Costco added a Hebrew National stand at its second warehouse store in Portland, Oregon, shortly after it opened in 1983.

To keep the price of the hot dog steady, Costco found ways to slash other costs at the food court, such as switching from 12-ounce soda cans to cheaper, 20-ounce fountain drinks.

Costco sold kosher hot dogs at its food courts until 2009, but suppliers started to run low on meat. Realizing the importance of the low-priced hot dog, the chain brought production in-house and switched to its own Kirkland Signature brand. Costco now produces around 388 million non-kosher hot dogs a year at its plants for both food courts and to sell in packs.

Jim Sinegal, Costco’s co-founder, once told the company’s former CEO Craig Jelinek, “If you raise the effing hot dog, I will kill you. Figure it out.”

“I know it sounds crazy making a big deal about a hot dog, but we spend a lot of time on it,” Sinegal told the Seattle Times in 2009. “We’re known for that hot dog. That’s something you don’t mess with.”

Last year, Costco sold more than 130 million — around $195 million worth — of hot dog-soda combos globally.

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