Consumers who lack the time, energy or skills to prepare delicious home-cooked meals themselves already have semi-cooking options to help them along—including shopping and delivery services such as I Love Mother—as well as meal prep stores, with or without instruction. When even those are too much, however, BookOfCooks is a new online marketplace that can help consumers find local foodies who are willing to cook for them.

Professional and amateur chefs around the world can use BookOfCooks to set up an online restaurant or bakery that showcases their cooking talents with menus, prices, licenses and videos. Using BookOfCooks is free both for those in search of food and for those who prepare it. Consumers then can search BookOfCooks by city for the dish or food type they're craving, or they can browse the site's online Google maps and archives for links to local cooks and food aficionados, including ratings and reviews. When they find one that sounds good, they can place an order with the cook for pickup, delivery or even in-home preparation.

Meals purchased this way are frequently less expensive than what one would pay in a restaurant, BookOfCooks says, and can also make it easier to find less common cuisines such as vegan or gluten-free. For cooks, meanwhile, BookOfCooks provides a free way to establish a consistent clientèle, whether as a full-time business or—meshing nicely with what our sister site would call the sellsumer trend—for a little extra money on the side. There are, of course, legal issues to be navigated when preparing food for the consumption of others—and the related question of how many consumers will be willing to buy food from amateurs. Nevertheless, with ratings and reviews providing at least a small measure of protection, it seems possible this could spark a recession-inspired anti-restaurant trend. (Related: Roaming 'anti-restaurant' hand-picks its guests.)

Website: www.bookofcooks.com
Contact: support@bookofcooks.com

Fast food restaurants have long been domains of guilty indulgence, something that Burgerville is set to change. Although it's been around in the Pacific Northwest since the 1960s, Burgerville is committed to supplying its patrons with local, seasonal and organic food options.

Beef and cheese are purchased from hormone-free farms in Oregon, and all of Burgerville's produce is locally sourced—meaning customers won't find a strawberry shake in December. They will, however, find sweet potato fries and pumpkin shakes in autumn and Walla Walla onion rings in the summer. In addition to its focus on sustainable ingredients, Burgerville runs its 39 restaurants as greenly as possible. Its canola oil is recycled into biodiesel fuel after its cooking life has ended, it has a wind-generated electricity investment programme, and there is a staff-initiated composting and recycling scheme. Food is priced marginally above other chains (for instance, a Yukon & White Bean Burger costs USD 5.29 and rosemary shoestring potatoes USD 2.99), but can be justified by the extra effort involved.

Although Burgerville certainly isn't the only fast food joint to source locally and act sustainably, it's one of the biggest chains that have gone that direction. If fast food chains, so recently the antithesis of all that's eco-friendly, healthy and democratic, can do a 180 with their business—can't anyone? (Related: Meatless fastfood chains.)

Website: www.burgerville.com
Contact: www.burgerville.com/about-us/contact-us

Spotted by: Raymond Kollau

It's been almost three years since we wrote about California-based Ghetto Gourmet, and the "wandering supper club" still seems to be going strong. Now, across the continent, a similar concept has been launched in the form of Charlie's Burgers, an underground "anti-restaurant" in Toronto that hand-picks its guests and has nothing to do with burgers.

Prospective diners who want to experience a Charlie's Burgers dinner must first apply for an invitation, a process that involves filling out a survey about their interest in food. If they're lucky, they'll then be sent an e-vite to the next Charlie's Burgers event. Neither the identity of "Charlie" nor the location of the event is disclosed, however; rather, on the evening of the dinner, invited guests are directed to a public spot—such as a newspaper box—to pick up directions, TheStar.com reported. The five-course meals are priced at CDN 110 including cocktails, wines, dinner and dessert, and the menus are reportedly a far cry from what the name would suggest. "Duck in a Can"—a signature dish brought in from Montreal's Au Pied de Cochon—is commonly featured, according to reports; also included in a dinner earlier this spring were an elaborate cheese tray, Malbec poached Bosc pear, and almond and walnut ice cream, according to a Chowhound blogger who attended. While only 30 or so guests are served at each four-hour event, applications can number as high as 250, another article in The Star reported.

Charlie's profit margins could be slim, many attendees seem to feel, given the quality of the food and the generosity of the portions. Also adding to the value of the events, of course, are the feeling of exclusivity—sure to generate status stories galore—the uniqueness of the experience and the off-the-beaten-path culinary possibilities. Yet with zero to little overhead required and virtually limitless creative opportunities, an underground restaurant could become an increasingly attractive option for chefs wanting to start their own business. One to emulate in a top-secret location near you...? ;-)

Website: www.charliesburgers.ca

Spotted by: Stas Zlobinski

British celebrity chef Jamie Oliver has already put children's nutrition in the spotlight with his School Dinners documentaries and Feed Me Better campaign. Now, through a partnership with Swedish Scandic Hotels, he's bringing his philosophy right to the table for travellers with children.

The three-year partnership will focus on a different target group each year, beginning with children. Specifically, starting this summer, kids will be able to try out completely new children’s menus at all 150 of Scandic’s hotels. Many traditional meals will be revamped; other, new ones will also be introduced, featuring natural preparations and organic ingredients. Kids will begin by choosing their food from a photo-based menu designed specifically with them in mind, according to Fashtastic. They'll also be able to assemble their own salad. Entrees will include spaghetti and meatballs, while dessert will feature ice cream “Smushins”—something Oliver apparently invented as kid—including vanilla ice cream with healthy toppings like fresh fruit and berries, "smushed" together with a spatula by the kids themselves.

What's the best way to impress a parent? Take good care of their kids. A concept to emulate throughout the hospitality industry! (Related: Happy healthy meals — More meal prep & cooking instruction, this time by Jamie Oliver.)

Website: www.scandichotels.com
Contact: www.scandichotels.com/settings/Side-foot/Customer-service/Contact-us1/

Spotted by: Robert Olzon

Wine may make glad the heart of man, but when it's red, its effect on teeth is much less attractive. Wine Wipes are a new innovation designed to quickly and discreetly wipe away the unsightly dark film red wine can leave behind.

Each compact-sized container of Wine Wipes includes 20 orange blossom-flavoured wipes and a mirror to assist in using them. Developed with the help of a sommelier, the small towelettes use salt and a proprietary mix of other ingredients that remove stains but leave no aftertaste. In fact, the wipes actually clean the palate of the user, making them particularly suitable for use during wine tastings, according to Borracha, the product's California-based maker. Wine Wipes are sold in retail shops, tasting rooms and boutique stores across the US, as well as online. Pricing is USD 18 for three compacts with a purple velvet carrying case, and Borracha donates a portion of its proceeds to support safe water projects in developing countries. International shipping is available.

All of which is further proof that whenever consumers have an itch—however small—opportunity awaits those who can help them scratch it. Oenophiles in the rest of the world: how about being the first to bring these to your neck of the wine-drinking woods...?

Website: www.winewipes.com
Contact: info@winewipes.com

Spotted by: Judy McRae