Pinky Cole founded the Atlanta restaurant Slutty Vegan to bring a fresh take on vegan dining to the city, and now she's focused on growing the chain with an emphasis on off-premises sales. This list takes a look at how Cole and 14 other young leaders are building some of today's trail-blazing restaurants despite unprecedented challenges.
Humble Independent School District in Texas will continue its free meal distribution program through June 29; staff members distributed more than 5,000 meals to students on its first day of meal services back in March when schools closed. The summer initiative offers hot and cold entrees available at six school sites for pickup on Mondays and Wednesdays.
Biodynamic farming of vineyards is proving essential to offsetting the effects of climate change in Piedmont, Italy, said Gianluca Pica of Ceretto Wines in a webinar announcing the launch of its 2016 Barolo and Barbaresco vintages. The practice, which relies strictly on organic "preparations," causes grapes to ripen earlier and more evenly, an advantage in a region where average temperatures continue to climb, he added.
Activists and media outlets have been making a concerted effort to drive business to black-owned restaurants in recent days, as part of a larger effort to address and combat racism in the US. EatOkra, an app created four years ago to help users find black-owned businesses, has seen traffic surge this week, the founders said, and lists and other resources have been circulating on social media.
Utah-based investment firm Mercato Partners has launched a $90 million fund called Savory that will back emerging fast-casual brands. Brands will receive funding of $5 million to $10 million, along with advice and support in areas including real estate, marketing and tech innovation, Mercato's Andrew Smith said.
Clearly defined statements of mission and values can go a long way in helping a restaurant company weather a crisis like the pandemic, G.J. Hart, CEO of Torchy's Tacos, said during the Restaurants Rise Live digital conference. Hart and Black Bear Diner CEO Anita Adams shared insights during a panel on leadership lessons.
A Boys and Girls Clubs chapter in Silicon Valley has recruited area restaurant chefs for a program to feed the growing number of locals facing food insecurity amid the pandemic. The group spends about $30,000 a week to prepare 2,000 nightly meals and reached a 100,000-meal milestone this week.
Experts at the virtual Nutrition 2020 conference debated whether future dietary guidelines should call for reducing saturated fat intake as much as possible. Registered dietitian Penny Kris-Etherton supported the idea, pointing out research involving saturated fats and risks for heart disease and mortality.
Mark and Elizabeth Hanson have finally opened their new 39-acre Bricoleur winery in Sonoma County -- complete with bocce courts, olive groves, a full-time chef and 10,000-square-foot luxury barn meant for tastings -- albeit with social-distancing measures in place and all tastings currently taking place outside. The winery, which took over five years to build, had been scheduled to have its grand opening in early May when lockdown orders nixed that plan, but in the two weeks since reopening they've had a steady stream of visitors every day, the Hansons said.
Chef Jacob Harth uses the ancient technique of dry-aging with beeswax to add a signature texture and aroma to the local seafood he uses at Erizo in Portland, Ore. A wax layer accentuates the fish's natural oils by keeping out moisture and light, resulting in a firmer texture.
- Page 1