NEW YORK: KFC says it plans to stop serving chicken given antibiotics important to human health.
The fried chicken chain says the change will be completed by the end of next year at all of its US restaurants. Other fast food companies have made similar pledges, including McDonald’s Corp.
Meat producers give animals antibiotics to make them grow faster and prevent illness, a practice that has become a public health issue. Officials say it can lead to germs becoming resistant to drugs, making antibiotics no longer effective in treating some illnesses in humans.
KFC, owned by Louisville, Kentucky-based Yum Brands Inc., has more than 4,000 restaurants in the US
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KFC to stop using chickens raised with human antibiotics
KFC to stop using chickens raised with human antibiotics
Where We Are Going Today: The Terrace in Jeddah
- Desserts at The Terrace follow classic lines, with options like profiteroles, cardamom creme brulee, tiramisu and pavlova
The Terrace by The Good Butcher, overseen by food entrepreneur and chef Basma El-Khereiji, is a new seaside spot that combines casual dining with live music and pop-up events.
Located next to Movenpick Jeddah Al-Nawras in Ash Shati, the setting offers an open view of the water, making it a relaxed place to spend an afternoon or evening.
The menu focuses heavily on burgers, with options ranging from the double and triple smashed cheeseburgers, to the more elaborate truffle and wagyu burgers.
I tried a selection of the smashed burgers and found the beef to be well cooked and the seasoning balanced, though the triple cheeseburger felt slightly heavy with all the toppings combined.
The crispy chicken burger and chicken Caesar burger provided alternatives to red meat, with straightforward preparation and familiar flavors. Sides such as parmesan and truffle fries, paired with sauces like cheddar, BBQ and truffle mayo, complemented the mains.
Desserts at The Terrace follow classic lines, with options like profiteroles, cardamom creme brulee, tiramisu and pavlova. I tried the cardamom creme brulee and the pavlova. The creme brulee had a smooth, creamy texture, with a delicate hint of cardamom that was noticeable, and the caramelized top added a satisfying contrast.
The pavlova offered crisp meringue with a soft interior, paired with a light mascarpone cream and fresh berries, providing a mix of textures in each bite. Both desserts were consistent with their descriptions and well prepared.
One of the standout options on the beverage menu is the spicy bull heart, a tomato-based drink that combines tomato juice with lemon, Tabasco, Worcestershire sauce, and a touch of salt and pepper.
The menu also includes gin and tonics with a choice of tonics, as well as signature cocktails like wooden smoke house and sunny land, each bringing a unique combination of ingredients and infusions.
The beverage menu introduces new and unexpected flavors, encouraging guests to explore and try something they may never have tasted before, all while enjoying the seaside setting and relaxed ambiance.
Check @theterrace.sa for more information.
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