Industry News
Foodservice
Top stories summarized by our editors
1/21/2022

Sommeliers Paola Embry, the CEO and wine director of Wrigley Mansion in Phoenix, and Mya Brown, wine director at Vancouver restaurant Botanist, pick their favorite wines for Valentine's Day, some of which they suggest pairing with chocolate. Embry's top choice is Saint-Amour Cru Beaujolais, which presents notes of red fruit, spice and flowers and pairs well with a holiday dinner of roasted chicken or pork chops.

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Wrigley Mansion, Valentine
1/21/2022

Kareen Teague, general manager and bar program coordinator at Owamni in Minneapolis, has created a nonalcoholic drinks menu that carries over the Indigenous restaurant's goal of avoiding all ingredients introduced via colonization, such as wheat, dairy, citrus and cane sugar. Teague, who is of Anishinaabe and Ojibwe descent, had to search for substitutes -- such as birch syrup or honey in place of cane sugar -- and found that "[u]sing these indigenous ingredients gave us so much creativity."

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VinePair
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Teague
1/21/2022

Silog, a popular and versatile Filipino breakfast staple, starts with a base of garlic fried rice and eggs, and can be paired with just about any protein. In this recipe, Arlyn Osborne adds marinated beef called beef tapa for a common variation on the dish that is called tapsilog.

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Bon Appetit
1/21/2022

Sobre Masa in New York City can produce up to 1,100 tortillas in an hour, and part of the restaurant's mission is "getting tortillas into as many hands as possible," said Zack Wangeman, who owns the eatery with his wife, Diana Wangeman. The restaurant sells the tortillas on their own in packs of a dozen, and creates different types of tortillas to suit different dishes, from tacos to gringas -- a quesadilla-like dish served on a large tortilla made from starchy corn.

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Eater
1/21/2022

The use of tropical flavors is expanding beyond pineapple and coconut to include guava, passion fruit, tamarind and jerk seasoning, and these flavors made Flavor & the Menu's list of 2022's top 10 trends because of their ability to deliver a sense of fun and happiness. To successfully add these flavors to modern menus, chefs should "look to the past at what was popular on retro menus, then take it over the top with innovative flavors and presentations," sad Kathy Casey, chef and owner of Seattle's Kathy Casey Food Studios-Liquid Kitchen.

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Flavor & The Menu
1/21/2022

Offering vegan tiered cakes that are decorated with maple leaves and flowers, Aimee France is one of several New York City bakers creating an assortment of cakes that picture scenes from nature. Amy Yip of Yip.Studio makes sculptural "rock" cakes with jagged shapes that come in flavors such as pumpkin and sweet potato and are decorated with fresh flowers.

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Vogue
1/21/2022

Bluestripe snapper is an invasive fish species found in the waters surrounding Hawaii, and local chefs are looking to incorporate the fish, known on the islands as ta'ape, on the menu to support the local fishing industry and help native species thrive. Ta'ape "has this very tender, white flaky texture that's very similar to a lake fish," said Lee Anne Wong, chef-owner at the Papa'aina at the Pioneer Inn on Maui.

1/20/2022

Del Taco is revving up franchise growth plans that were sidelined in 2020, said CEO John Cappasola, and a new prototype unveiled last month called Fresh Flex is designed to give franchisees more options. The chain, which is in the process of being acquired by Jack in the Box, plans to open company stores in new geographical markets to generate interest among prospective franchisees.

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Restaurant Business, QSR
1/20/2022

Watch as chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.

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ciaprochef.com
1/20/2022

Sev puri is a popular Indian street food, full of sweet, spicy and tangy flavors. The 'sev', a crunchy garnish, is paired with the 'puri,' crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of mango tamarind chutney, green chili chutney, sev, cayenne and cilantro.

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ciaprochef.com