Organic plant-based meal brand Amy's Kitchen has unveiled plans to grow its four-unit Amy's Drive Thru restaurant chain to up to 30 locations over the next half decade. The restaurants serve vegetarian and vegan versions of popular American quickserve favorites, including burgers and shakes.
Wafu, a cuisine that combines aspects of the culinary cultures of Japan and Italy, has become popular in those countries and chef Robbie Felice is on a mission to raise Wafu's profile in the US. "You can use any Japanese or Italian techniques, flavor profiles and ingredients and blend them. The main rule is you can't really tell if it's Japanese or Italian," said Felice, who showcases Wafu cuisine at the pastaRAMEN pop-up in New Jersey.
Roy Pistone, director of food and nutrition services for Citrus County School District in Florida, has received the Golden Foodservice Director Award in the 2022 Foodservice Achievement Management Excellence Awards competition. In this interview, Pistone shares how his district has been affected by supply chain disruptions and shortages and how he and his staff have adapted to keep students fed.
With its high-altitude, Alps-shielded vineyards and four appellations, Italy's Valtellina region is producing world-class wines made from the country's hottest red grape -- nebbiolo -- that rival the best of Piedmont's output, writes Kerin O'Keefe. Valtellina's "graceful, fragrant reds," according to O'Keefe, offer "enticing sensations of rose, red berry, camphor and new leather as well as Alpine herb accents, bright acidity, taut yet refined tannins and savory mineral notes."
Thirteen years after its debut, the Barbara Lynch Collective's craft cocktail bar Drink in Boston has reopened after a renovation and introduced its first cocktail menu, ushering in "a new era," says Michael Dudas, director of operations for the restaurant group. The award-winning bar long stood out for its customized "tell me what you want" method to ordering, but a former employee hired as a consultant recommended and then curated the menu, which includes a mint julep, a Corpse Reviver, a Oaxacan Old-Fashioned and the Fort Point, made with rye, vermouth and Benedictine.
Catherine Fallis, the San Francisco-based master sommelier who runs wine consulting firm Planet Grape, talks about her career as a wine writer, her role as an influencer and her ability to open Champagne bottles with a sword. Discussing her palate and its development "after 25 years of tasting and drinking wine every day," Fallis says she's drawn to tarter, less oaky wines such as Mediterranean reds and pinot noirs from New Zealand and France.
Chef Alex Stupak is expanding his New York City restaurant Empellon Taqueria with a second location in the city, which will have the same crowd-pleasing menu as the original West Village location. Stupak talks about his hopes for further expanding the Empellon brand, his evolution as a chef and how he has learned to shape his dishes to suit customers' tastes.
In Northeast China, in order to enhance the sweetness of the final harvest of winter pears, locals have discovered that repeated freezing and defrosting of the whole fruit brings out its rich sweetness while also creating a tender, juicy texture. Chef Lucas Sin uses the technique to prepare pears for a lightly sweet dessert that bathes the fruit in goji berry syrup and tops it with two varieties of Chinese almonds.
Chef and restaurateur Chris Shepherd is planning to shake up his collection of Houston restaurants, opening the Underbelly Burger concept at the Houston Farmers Market and converting the restaurant UB Preserv into a bar called Everlong Bar & Hideaway. Chef Nick Wong will move from UB Preserv to Underbelly's Georgia James Tavern, where he will debut his own menu.
Climate change and erosion are threatening the existence of centuries-old fig trees on Hog Island off the coast of Virginia, and chefs and residents are working together to preserve the trees through efforts such as getting them entered into the Ark of Taste registry and sharing clippings from the trees. Local chefs host cooking classes featuring dishes such as mutton with figs, rosemary and garlic, and fig salsa.
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