Foodservice
Top stories summarized by our editors
3/27/2020

A Colorado school district is preparing and serving meals for students for pickup during the ongoing coronavirus closures and soon will transition to dropping off meals along bus routes to limit the number of workers who have to be in contact with people. The district's nutrition services director, Danielle Bock, said the community's needs are great and they are preparing between 1,000 and 1,500 bags of food a day.

3/27/2020

Hannah Selinger provides a primer on the diverse wines from the American Southwest -- New Mexico, Arizona, Texas, Utah, Colorado and Oklahoma -- a region whose wildly differing topographies resonate in its wines, she writes. New Mexico has a deep winemaking history with vintages centering around a plethora of grapes, including syrah, viognier, pinot noir and zinfandel while Oklahoma's Ozark Mountain -- the state's only AVA -- grows cabernet sauvignon, chardonnay, riesling and gewurztraminer, Selinger writes.

3/27/2020

In a bid to capitalize on the popularity of premium rose, Rhone Valley wine producer Gabriel Meffre partnered with glass manufacturer Owens-Illinois on a rose series offered in six brightly colored bottlings for summer. The Inspiration by Gabriel Meffre line was "inspired by Provencal patterns creates an incomparable bottle with an ultra-chic appearance," according to the winery.

3/27/2020

Texas Roadhouse founder and CEO Kent Taylor will forego his salary and bonus until Jan. 7, 2021, to free up money to help the chain's hourly employees during the pandemic, the company reported in a regulatory filing. The Louisville, Ky.-based chain operates about 500 US locations.

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Texas Roadhouse, Texas Roadhouse
3/27/2020

About 3 million US restaurant employees have been laid off this month as restaurants closed their doors during the coronavirus outbreak, according to a National Restaurant Association survey. Forty-four percent of respondents reported closing restaurants temporarily, 3% said they had closed permanently and 11% reported expectations that they'll close for good within a month.

3/27/2020

A number of restaurants in Minnesota's Twin Cities are cooking and serving meals for people in need, from laid-off restaurant employees to children for whom no school often means no lunch. "We're serving anywhere from 500 people to 1,000 people a day, so it's pretty crazy right now," said Brian Ingram, owner of Hope Breakfast Bar, which is serving only free meals and offering delivery to those who need it.

3/27/2020

Texas Agriculture Commissioner Sid Miller is considering making a change to state guidelines that require parents who are picking up school meals be accompanied by their children. Miller said, "Let the parents pick up the meals. Let them pick up more than one meal and take them home."

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Sid Miller, Texas Agriculture
3/27/2020

Registered dietitian nutritionist Janice Dada said if parents make a voluntary choice to switch to a specific diet, such as Keto or vegetarian, and talk about food rules, it may have a negative effect on their child's relationship with food. RD Vanessa Chrisman said children can remain healthy on a vegan or vegetarian diet if parents are educated about the nutrients they need, but both Chrisman and Dada added that diets such as keto or paleo generally are not appropriate for children.

3/27/2020

Chef Karen Akunowicz has launched a takeout concept called Fox Pasta to help feed local communities and support the employees of her Boston restaurant, Fox & the Knife, while it is closed during the pandemic. "I think if you can do something that still feels true to yourself and you can make the numbers work and you're giving people something that in this time makes sense, I think that's the key," she says.

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Food & Wine
3/27/2020

Deli classics can be reimagined for the modern menu with innovations like portobello Reuben quesadillas, potato salad croquettes and turkey confit banh mis, writes chef Rob Corliss. Pastrami can be used in a fresh take on dumplings, while pickling produce other than the classic cucumber makes clever use of a traditional technique.

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Flavor & The Menu