Foodservice
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4/6/2020

High-end Chicago eatery Acadia turned its parking lot into a free market to distribute surplus food to restaurant industry employees. Restaurants around the country are turning to similar methods to sell or give away meat, seafood and produce that would otherwise go to waste.

4/6/2020

Dickey's Barbecue Pit has extended its long-held dine-in policy of feeding kids for free to delivery orders during the pandemic. The 520-unit chain and others, including Bertucci's Brick Oven Pizza and Pasta, are offering deals to feed whole families isolating at home together.

4/6/2020

A California school district has transitioned to a grab-and-go meal program at nine sites with drive-thru service. Ed Burke, the district's child nutrition services director, says 25 staff members assemble the bags, which include breakfast and lunch, every morning.

4/6/2020

Parents concerned about their children's diets while they are home because of the novel coronavirus pandemic should remember that good nutrition is not about being perfect and they should work with the foods they have access to, said registered dietitian nutritionist Megan McNamee. While some days will include more snacking, McNamee said the goal is to have a regular meal and snack routine for children to help regulate appetite.

4/6/2020

The stature of sauvignon blanc is growing among California's Central Coast winemakers, who no longer relegate the vintage as an afterthought to chardonnay and praise the grape's far-reaching appeal and ease of pairing with many foods. "It can offer such an array of flavors, from more grassy characteristics to lime and key lime notes, gravelly minerality, fig, melon and many others," said Kristen Barnhisel, white wines winemaker at J. Lohr.

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sauvignon blanc
4/6/2020

South African winemakers anticipate an "exceptional" 2020 vintage with wind and ripening conditions resulting in small fruit that in turn brings favorable color and concentration to the wines, according to Vinpro's Conrad Schutte. While the 2020 harvest is expected to be smaller than the country's 5-year average, it will be bigger than the 2019 harvest, which was hurt by drought.

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VinPro
4/6/2020

The finest cocktails for people who are social distancing or quarantining due to the coronavirus pandemic -- dubbed a "Quarantini" -- tend to adhere to the style of a martini, which allows for multiple iterations ranging "from low-proof and floral, to boozy and murderously dry," according to Punch magazine, which offers up five bartender-approved martini recipes. Bartender John Gersten's Means of Preservation martini substitutes St-Germain elderflower liqueur for half the usual vermouth while Chip Tyndale's Orchid Thief employs sherry in lieu of gin.

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Punch
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Sherry
4/6/2020

Michelin-starred San Francisco restaurant Spruce has transformed its dining room into a wine shop as a means to keep afloat during the coronavirus lockdown. The shop, which opened March 26, has a 100-case inventory of reds and whites restocked daily and has been met with tremendous support from customers, according to Jaime Pinedo, wine and beverage director at Spruce's hospitality group, Bacchus Management Group.

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Spruce
4/6/2020

Prix fixe takeout meals are on the rise at fine dining restaurants across the US, many of which are selling out of the meals each night as people look for ways to have restaurant-quality meals at home. Los Angeles kaiseki restaurant n/naka is offering $38 bento boxes, while Rose's Luxury in Washington, D.C., has seen high demand for its four-course meal priced at $45 per person.

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Robb Report
4/6/2020

Pastry chef Dyan Ng created this recipe for brioche cooked on the stovetop and basted with honey butter for the brunch menu at Los Angeles' Auburn, but it is also a comforting baking project to undertake at home, Genevieve Ko writes. The rich dough has a deep flavor from the three-day proofing process, and drizzle of honey-butter caramel before serving adds an extra dose of sweetness.