Category Archives: Food

Food

Lennys Grill & Subs Celebrates National Cheesesteak Day with System-Wide Giveaway

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Memphis, TN (RestaurantNews.com) Lennys Grill & Subs prides itself on its World Class Philly Cheesesteak on their menu cover, with over 27 Million sold since its founding. That’s why it’s no surprise that the brand is calling for a system-wide celebration of the hero product on Friday, March 24, National Cheesesteak Day, on all of their cheap menu covers and custom menu covers.

As part of the festivities, Lennys will be giving away a free 7.5” cheesesteak to the first 25 guests, at each participating location, who order any version of the signature sandwich on Friday, March 24. And the festivities don’t stop there. Lennys restaurants will also offer $2 off any cheesesteak of any size through Sunday, March 26.

“When I think about our Philly cheesesteak, my mouth waters,” said Kevin Martin, president and CEO of Lennys Grill & Subs. “It’s something I crave, and it’s why so many of our loyal guests keep coming back. Our Philly cheesesteak isn’t just one of the best products on Lennys menu, it’s one of the best Philly cheesesteaks in the world.”

The holiday comes as Lennys Philly cheesesteaks continue to experience record sales, with more than 200,000 cheesesteaks sold every month. The irresistible flavor of one of the brand’s delicious signature sandwiches is made Philly style with grilled onions, grilled to order beef and Swiss American cheese. The Philly cheesesteak is well known as Lennys number-one seller, and has become the focal point of the brand’s grilled sandwich line.

Lennys is committed to a reputation for authenticity and quality in its Philly. They even source their proprietary steak and chicken from a well-known vendor in Philadelphia. And that authenticity and quality is recognized by the loyal guests who continue to come back for more.Lennys Grill & Subs Celebrates National Cheesesteak Day with System-Wide Giveaway

As the brand prepares to celebrate its 20th anniversary in 2018, Lennys Grill & Subs is celebrating its fan favorite item. Lennys Grill & Subs sold over 2.5 million cheesesteaks last year, and over 27 million in all. That makes its Philly category of sandwiches the number one category of sellers of all the grilled and deli sandwiches that Lennys offers. That popularity has truly made Lennys a destination for a delicious cheesesteak.

“Our cheesesteak is a hero product for us because it is a standout item for our guests,” said Chairman and Chief Concept Officer, Rick Johnson. “It is really something that our guests have authenticated. They’ve shown us that it’s something that they want to enjoy time and time again, and we’re looking forward to celebrating that passion for a World Class Philly Cheesesteak on National Cheesesteak Day.”

About Lennys Grill & Subs

Since the first Lennys Subs opened in 1998 in Memphis, TN, the mission has been simple: to make and serve great food. Known for serving entree favorites like “World Class Philly Cheesesteaks” as well as unique grilled sandwiches, deli sandwiches and salads, Lennys Grill & Subs offers breads baked fresh daily, premium meats sliced to order and freshly prepared toppings. With more than 100 locations today, Lennys Grill & Subs continues to expand throughout the southeast by offering single and multi-restaurant franchise territory opportunities while selling the best-tasting all-American subs available. For franchise information, visit http://www.lennysfranchise.com.

Food

Dishes you should never make at home

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Jennifer En
Whether they take too long, use too many obscure ingredients, or simply require an excess of effort, some dishes are simply not worth making at home. While I fully get that nowadays making food from scratch earns you a badge of honor, I am also a strong believer in leaving it to the professionals when it’s the most cost-effective thing to do. I say all this as someone who loves spending time in the kitchen, so believe me when I tell you why you ought to skip making the following dishes at home.

Sushi
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I love ordering sushi at Japanese restaurants because it feels special. Part of the sentiment has to do with going out to enjoy a delicacy prepared by professionals who have spent years to learn how to do that work. While I understand the desire to give sushi-making a try, the fact that it is a practiced craft is one good reason to skip the homemade session. Another reason? Authentic sushi uses raw fish, which can be tricky if you’re not a seasoned pro. From procurement to cleaning to preparation, working with raw seafood can pose serious food safety hazards. As such, sushi really isn’t worth trying to make from scratch, as it’s just one of those things that’s best left to a professional.

Pho and other Vietnamese soups
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There’s something incredibly comforting about sitting down to a steaming order of pho, bun bo hue, or any other insanely flavorful, meaty Vietnamese soup. As such, I totally understand the desire to replicate the experience at home. While there are countless recipes out there for Vietnamese soups, most of them are quasi-authentic takes on the originals at best. The reason is that the bowls of soups you order at Vietnamese restaurants get their delicious appeal from rich and flavorful bone broths that require several hours to make. In most cases, a generously sized bowl of pho can be had in New York City — one of the most expensive cities in the world — for $10 or less. Due to the time-consuming nature of the Vietnamese soup-making process and the relative low cost at restaurants, I really can’t justify making any of these soups at home.

Deep-fried anything
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Deep frying is a culinary activity I find truly annoying. Whenever I have subjected myself to frying foods in my kitchen (sans deep fryer, mind you) I have regretted the experience immediately after it has begun. Sure, I like old-fashioned doughnuts, onion rings, and the occasional fried chicken, but boy, do I hate the mess that ensues. Filling an entire large pot with oil always seems extremely wasteful — and gross — since I know I’m only cooking a small batch of whatever I’m making. Afterward, I inevitably strain the oil and keep it around for a few days until I realize I have nothing else I want to deep fry for another stretch of several months and finally throw it out. Between the splatter, oil burns, and waste, I tend to satisfy my rare cravings for deep-fried foods when I’m eating out instead.

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