Foodservice
Top stories summarized by our editors
10/19/2018

Chili can be spruced up for fall menus by using smoke for aromatic flavor or chili peppers for a kick of tasty heat. Chicago's Howells & Hood serves a chili made with a milk stout, chipotle, creme fraiche, Angus steak and pork.

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Flavor & The Menu
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Hood
10/19/2018

Shrubs are making a comeback, thanks to the craft cocktail movement and trends favoring seasonal ingredients. "It's a way to extend fruit's seasonality and amplify the cocktail," said James Adams, executive beverage manager of 110 Grill.

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Food Newsfeed
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James Adams
10/19/2018

Soup toppings can take a bowl of comfort to the next level, from crunchy tortilla chips in bean soups to crushed potato chips on potato soup, Alyse Whitney writes. A drizzle of olive oil or avocado slices make for rich additions, while cilantro or a squeeze of lemon can add a hint of brightness.

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Bon Appetit
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Toppings, Alyse Whitney
10/19/2018

As individual Calif. winery owners look forward to huge crops this fall, some who consider the whole industry are worrying that an oversupply is possible. Consumption seems to be stable but not growing, and some of this year's harvest is already up for sale on the bulk market.

10/19/2018

Squeezing fresh citrus instead of relying on store-bought ingredients is one key to making a mojito that shines, bartenders say. Another piece of advice: Use a rum that would be good enough to drink straight.

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VinePair
10/19/2018

While the Negroni has become a star, there are many other Italian drinks with bitter bases, often enjoyed at aperitivo time, right after work. Naren Young of Dante in New York took an updated look at some of those choices, including the Americano and old-school Milano-Torino.

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Punch
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Naren Young, Dante
10/18/2018

Time Out Group will expand its food hall concept to the US next year, after building the business model in Portugal for four years. The first US location, slated to open in Miami Beach, will include 17 concepts from local chefs and food halls will follow in Boston, Chicago and New York later in 2019.

10/18/2018

Before red chile pepper arrived in Korea, kimchi was white. Watch kimchi master Lee Ha Yeon demonstrate the preparation of a white kimchi with daikon, Asian pear, jujubes, chestnuts and mushrooms. Knife skills are a must!

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10/18/2018

Take a tabletop tour of a Korean royal court meal, a tantalizing spread that includes a dozen side dishes, hotpot, kimchi and more. You'll pick up a few pointers on how to eat like a Korean, too.

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10/18/2018

It's lunchtime in Seoul, and monk-chef Dae-Ahn Sunim has filled the table of Barugongyang restaurant with a parade of vegetarian dishes. Dr. Jia Choi is your expert guide through this beautiful lotus-themed feast.

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