Alright! My Dining with Dan I Cook is a “go” for the Applebee’s in Coral Springs. The date is Tuesday, June 14th at 6:00pm. We have the whole bar reserved. It’s 25 dollars a person (tax and tip are included). All drinks are separate, but I’ll buy you the fresh Coral Springs water from their tap LOL. The menu is not finalized, but it will feature items cooked on their new wood-fired grill. I’ll post it once the menu is set.

Good News….Bad News

I have good news and bad news. Bad news first…I have 16 slots for my dinner and they are all taken:( The good news is my dinner is sold out! LOL. If someone is interested in going you can email me and I’ll place you on waiting list in the event someone cancels. My email is [email protected]

My VIP Coral Springs Charter School Athletic Director Mike Higgins

My VIP

Applebee’s prides itself on being a neighborhood restaurant that supports the community by donating food and money to many schools/organizations. I thought it would be fitting to make my VIP someone who does a lot for the kids and young adults in Broward County.  That person is…..drum roll please….. Mike Higgins! Mike is the Athletic Director for THE Coral Springs Charter School. I’ve know Mike for years and he is a good solid dude. Mike, with the assistance of many coaches and the leadership of Principal Gary Springer, have turned Coral Springs Charter into one hell of a sports program. For a school that doesn’t have any on campus fields, what they have done is nothing short of amazing. This is just a sample of what Mike has accomplished: 15 years at CSCS, started the football program and went 1-9 year one; Coached Darius Butler who currently plays for the Indianapolis Colts; Moved into the AD role 2012. They made State appearances in both Boys and Girls basketball, 11-0 and Conference Champs in football this past season. Other successful programs are boys and girls bowling, baseball, Cheerleading (2nd in the State the past two years). Girls Softball just won their 2nd consecutive State Championship! Mike, being as humble as ever says, “It’s not because of me but it’s nice to be working with such great team members.” Well Mike, here is to you buddy and dinner is on me! Thank you for all your hard work and dedication to the kids in our community:)

Wood Fired Food Baby!

Below is the press release I received from Jillian Verpent, Senior Account Executive for BML Public Relations. I enjoyed chatting with her and explaining why I do what I do. Like I told Jillian, me and my diners are not here to beat up the restaurants we dine at. We are here to pay for our food, tip the staff and promote you by providing private constructive criticism and public accolades. That’s called being a professional. My diners come from all walks of life, but they enjoy good food. Thank you for having us!  Stay Hungry!

Florida and Georgia Applebee’s introduce new Hand-Cut Wood Fired offerings including USDA Choice Top Sirloin Steaks and Bone-in Pork Chops

ALLENDALE, NJ (May 16, 2016) – Moving to take back America’s neighborhoods – the roots of its rise as the country’s largest casual dining restaurant chain – Applebee’s Neighborhood Grill & Bar® is unveiling new American-made, wood-fired grills as the centerpiece of nearly 2,000 U.S. locations and inviting guests to follow the enticing aroma of American Oak smoke into their neighborhood Applebee’s to try a new Hand-Cut, Wood Fired Grill item. Forty-three Florida and Georgia Applebee’s owned and operated by Doherty Enterprises will introduce certified USDA Choice Top Sirloin Steaks as the marquee item of its revamped menu highlighting the elevated quality, flavor and freshness of its dishes.

“Our new wood-fired grill is the cornerstone of our elevated dining experience and we’re excited for our guests to come in and try our delicious new wood-fired steak options,” said Marc Prince, director of operations, Applebee’s in Florida and Georgia. “Our chefs are newly trained to ensure the optimal cut and preparation of each and every one of our Hand-Cut Wood Fired Steak dinners.”

The first menu items to hit the grills are one-inch thick certified USDA Choice Top Sirloin Steaks and Bone-In Pork Chops. Both items are hand-cut in Applebee’s restaurants by trained meat cutters to ensure ideal thickness before they hit the grill. Signifying the exciting transformation, guests will immediately recognize something is new at their local Applebee’s as wood corrals stacked with split oak logs greet them at the entrance and the mouth-watering aroma of American Oak smoldering in the kitchen invites them in. In addition, the transformation is marked by the largest and most comprehensive marketing and advertising campaign in the company’s history, all telling consumers that something new and exciting is happening at Applebee’s restaurants.

“We’re in the midst of a business transformation at Applebee’s, and we are recommitting ourselves to every aspect of the guest experience – food is, of course, central to that,” said Julia Stewart, chairman and CEO of Applebee’s franchisor DineEquity, Inc. [NYSE: DIN] and president of Applebee’s. “We’re excited to be working with our local restaurants across the country to be part of the biggest culinary investment in our company’s history. We’re not only transforming the menu, but we’re instilling pride in our employees, delighting current guests and giving others a reason to come back.”

Starting today, the Applebee’s menu will include:

8 oz. and 6 oz. Hand-cut USDA Choice Top Sirloin Steaks
Hand-cut Bone-in Pork Chop with Honey Apple Chutney
Cedar-grilled Salmon with Maple Mustard Glaze
Grilled chicken breast

Additionally, meats and vegetables prepared on the new wood-fired grills will be featured in many other guest favorites – from appetizers to salads – adding the right amount of mild smokiness to each bite. The installation of wood-fired grills in 43 Doherty Enterprises-owned and operated Florida and Georgia locations, along with the more than 60 thousand hours of training for meat cutters, is part of a combined $40 million investment by Applebee’s franchisees.

“There is no better way to cook a great steak than over a wood fire, and delivering that at an affordable price can transform the experience for the nearly one million guests Applebee’s serves every day,” said Cammie Spillyards-Schaefer, executive chef and vice president, culinary and menu strategy for Applebee’s. “Hand-cutting allows us to evenly grill steaks and chops to our guest’s perfect temperature – whether that’s rare, well or somewhere in between – and the American Oak deliciously sears in the juices, delivering an enticing aroma and flavor you can’t get any other way.”