Foodservice
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7/18/2018

Sicilian pesto alla trapanese combines cheese, olive oil, basil, almonds, garlic and tomatoes for a refreshing take on pesto that is a departure from the well-known green version from the Liguria region of Italy. Removing the seeds and peels from the tomatoes helps ensure the sauce does not become watery.

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Serious Eats
7/18/2018

Umeboshi paste is a Japanese condiment made from pureed, fermented ume fruit and dyed pink with red perilla leaves. The condiment is said to have a number of health benefits and can add acidic, briny flavor to dishes from pasta puttanesca and Thai curry to Caesar dressing and lasagna.

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Bon Appetit online
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Caesar
7/18/2018

Many modern red wines aren't improved by aging, Dan Berger writes. One potential key to quality aging could involve rotundone, a compound that seems to keep oxidation from hurting certain wines as they age, he writes.

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Dan Berger
7/18/2018

Maxim Schulte has been named the new head bartender of the acclaimed American Bar at London's Savoy Hotel, which topped the World's Best 50 Bars list in 2017. Schulte formerly served as head bartender at Macau's Ritz Carlton Hotel.

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Forbes
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American Bar
7/18/2018

Kirsch is a cherry brandy that makes for a tasty sip, but it also works great when used in cuisine, Kristen Bieler writes. The brandy intensifies the flavors of fruits, and it even can be an energizing substitute for vanilla in recipes.

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TASTE
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kirsch
7/17/2018

Bodega Negra restaurant at New York's Dream Downtown hotel is an example of how hotel restaurants are winning fans with family style dining. "Our typical guests will come in and have guacamole with a couple of appetizers, then will order a few different tacos and then will share a couple of entrees amongst the table with a couple of sides," said Executive Chef Brad Warner.

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Hotel News Now
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Dream Downtown hotel
7/17/2018

School nutrition professionals in a Delaware district are serving dinners at an area farmers market on Fridays. Andrea Solge, supervisor of child nutrition services in the Christina School District, said the meals are part of an effort to expand its summer program.

7/17/2018

Join us on Sept. 20 for FOODBIZ+ Menus of Change with Sophie Egan, director of health and sustainability leadership at The CIA. Sophie will discuss the CIA's groundbreaking initiative -- Menus of Change (MOC) -- and how the initiative is supporting food industry leaders shape their businesses and offerings with more healthy, sustainable and delicious food choices for their consumers. Register for this free webinar here!

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Sophie Egan, CIA
7/17/2018

Great care should be taken with zucchini blossoms to cook them simply and not cover up their delicate texture and bright color, writes Yotam Ottolenghi. The yellow petals take on a brittle texture when fried in batter and pair well with melted cheese for an uncomplicated dish.

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Yotam Ottolenghi
7/17/2018

Performance reviews can be nerve-wracking for leaders, especially when constructive criticism is required, Gerry Valentine writes. It's best to offer examples of specific, recent situations when making corrective feedback, he argues.

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Forbes