Other News Feeds Restaurants & Institutions - Headline News News Feeds   RIMAG - Breaking News Southwest Cuisine: Border Crossings Its colorful assortment of chiles hits the mark with consumers looking for fresh, bold flavors. Now, the “original American fusion cuisine” is finding new advocates among chefs eager to incorporate the spicy-smoky-sweet accents of Southwestern favorites into tried-and-true American classics. Southwest Cuisine: Sun-Up to Sundown The vibrantly colored, richly flavored fare of the Southwest need not be showcased only at lunch and dinner. Many of the region’s staple ingredients—from chiles to cheeses to sweet potatoes—can add depth to classic American (or Americanized) dishes at all dayparts and satisfy diners looking for a slightly bolder take on menu standbys. Keller, Boulud Plan to Win Bocuse d’Or Team USA’s Bocuse d'Or training program is being overhauled by some of the country’s best chefs. The most visible show of support is the training facility that Thomas Keller is building next door to his restaurant The French Laundry in Yountville, Calif. Chef Q&A: Charlie Trotter R&I Senior Editor Allison Perlik recently caught up with Chef Charlie Trotter to ask what is special to him about this latest achievement, get the latest scoop on his upcoming restaurants in Chicago and New York City and learn about one more award he really craves. Economic Indicators: Are More Diners Trading Out? New data from Chicago-based researcher Mintel suggests that more consumers have moved from spending less on food away from home to curtailing restaurant visits altogether. Tales from the Food-Price Front It’s no secret that rising food costs have affected everyone in the retail and restaurant industries, and with reason: 2008’s big picture doesn’t look favorable. All-Day Barbecue Ideas If you have barbecued ribs or brisket, or slow-smoked pulled pork, you have the makings for dozens of great breakfast items, sandwiches, appetizers and entrées. Talking BBQ: A Conversation with “Big Lou” Lou “Big Lou” Elrose turned in his NYPD badge a few years ago to pursue his passion, which is cooking great barbecued beef, pork and whatever else he can think of. Now he’s the pitmaster at Wildwood Barbeque, B.R. Guest Restaurants’ new down-home, 222-seat restaurant on toney Park Avenue South in Manhattan. McDonald’s Eliminates Trans Fats McDonald’s Corp. has completed its long-promised conversion to frying oil with 0 grams of trans fats. At the Oak Brook, Ill.-based company’s annual shareholder meeting today, CEO Jim Skinner said the blend of canola, corn and soy oils has been in use, previously unannounced for “a few months” for French fries, hash browns, chicken and its Filet-O-Fish. Skinner said the new oil blend is used for biscuits now and will be used for cookies and pies by year-end. Breakfast: Ideas By the Bunch Fresh blueberries and peaches haven’t arrived at farmers markets yet, but diners still seek lighter, fresh tastes for spring and summer. At a fraction of the  cost of berries and other fruit choices, bananas present a cost-effective way to incorporate fresh produce into breakfast menus.