Who can imagine where the food industry will be in twenty-five years? Will there be fast food as we know it? Will everything be green and organic?
Reporter Janet Franz, over at the Chicago Tribune, had the opportunity to chat with some of Chicago’s famed chefs, including Chef Homaro Cantu and 2008 James Beard Award Recipient […]
The National Restaurant Association, along with Texas Governor Rick Perry, urged legislators on Tuesday to reduce this year’s federal ethanol mandate by half. Perry petitioned the Environmental Protection Agency back in April to modify the mandate that requires blending 9 billion gallons of ethanol into the US fuel supply this year, a move deemed to […]
Montrachet is a grand cru vineyard tucked in the southern half of Cote d’Or, an illustrious and universally praised wine producing area of Burgundy. It was once also the namesake for the famed TriBeCa institution recognized as the hallmark of new dining in New York City.
When Drew Nieporent and his partners closed Montrachet in 2006 […]
Uh oh. Just on the heels of it’s newest expansion, it seems Tavern on the Green isn’t doing so well. Yesterday, the famed NYC restaurant lost big in a sexual and racial discrimination lawsuit brought on by the Equal Employment Opportunity Commission.
According to this article in the New York Times, the Tavern must pay […]
In a seething article yesterday from Slate Magazine, Christopher Hitchens, demonstrated for a pull of power, urging waiters, restaurateurs and consumers to end the “barbaric” tradition of refilling an empty glass of wine, unless otherwise summoned for by the needing patron.
It seems that the “vile” perpetration has attributed to a senseless skid of piquant anecdotes, […]
The restaurant industry is heavy on ego and for a few of us who discuss the current events there is sometimes the compelling notion that flexing our muscles against our subjects will bring civility to the land.
Yesterday was a variant of that day. With a saturation that would make Chang’s pork buns consider a sauna […]
The slight of hand trick comes with no extra charge to the consumer but may save restaurants from demise. That’s the advice wholesalers and consultants are offering restaurants caught in the crease of rising food costs and the looming recession.
Fearful that raising menu prices will bitter restaurant goers, many restaurants have turned to cheaper ingredients, […]
In an unprecedented move, federal fisheries managers declared the salmon fishing season as officially canceled this year, before it even began. With the season preliminarily scheduled to open May 1st, Oregon Governor Ted Kulongoski officially declared a statewide emergency due to the drastically decreased numbers of king salmon - a move that will support […]
Image courtesy of Odbitki
The nature of a recipe is predisposed to fluidity. What one chef creates another may come along and change. There are times when change is for better. There are times when change is for worse.
In search of Rome’s best carbonara last month, restaurant and wine reviewer, Gambero Rosso, found two chefs with […]
I’m feeling a little tongue-in-cheeky today, if you couldn’t tell. In my perusal of news, I had to snicker at a little news bit over on the Restaurant News Resource site this afternoon. It seems maybe the natives over at Chuck E. Cheese were getting out of control - so they had to call in […]
The dish on the food and beverage industry
Written by Jennifer Heigl [email], and R.K. Gella [email] for b5media.
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