Foodservice
Top stories summarized by our editors
12/6/2019

A Texas school district is launching a Lunch Buddy program to address students' unpaid meal debt. The program, which will receive donations from parents and community members, will cover the costs of meals when students are unable to pay.

12/6/2019

A unique style of barbecue from Australia is embracing flame in a new way, with chefs at Sydney's Firedoor calling on the power of wood to create meat dishes influenced by techniques from Spain's Basque region. Singapore's Burnt Ends centers its kitchen around a large wood oven and uses open flame and smoke to deliver flavor.

12/6/2019

Although mashed potatoes hold a special place on US tables, scalloped potatoes -- also known as gratin dauphinois -- are simpler to make and offer the same rich flavor profile, writes Tammie Teclemariam. Potatoes are sliced and stacked with garlic and thyme and cooked with cream, milk and butter for a tender dish with a silky sauce thickened by the potato starch.

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TASTE
12/6/2019

Pumpkin seeds and the oil produced from them are prized ingredients in Austria's southeastern region of Styria, and US producer Stony Brook Wholehearted Foods offers a version made from Styrian pumpkins grown in New York. The pressed oil is high in antioxidants and has a molasses-like flavor packed with umami that complements dishes from eggs to salad.

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Saveur online
12/6/2019

Wine interest piques in the last three months of the year as people prepare for holiday meals and gift-giving, writes Don Kavanagh. Wines that are trending upward this season appear to dovetail with excellent write-ups from critics, such as the San Giusto a Rentennano Chianti Classico and the Chateau Leoville Barton, some of the top trending wines in October and November on Wine-Searcher.

12/6/2019

Wine columnist Lettie Teague describes Denver as possibly her "new favorite wine town" for its surprisingly wide range of options for oenophiles. Tavernetta restaurant includes an impressive list of Italian wines, Mondo Vino wine and spirits shop offers hard-to-track down labels and Morin bar offers an array of natural wines, she writes.

12/6/2019

Moet Hennessy-backed Ao Yun wine is produced high in the Himalayan foothills in China's Yunnan province near Tibet, where about 120 farmers tend to the plots by hand in an area where vitis vinifera grape vines had never before been grown. The 2015 vintage of its Bordeaux-style red, released in October for $300 per bottle, offers "fine tannins" and notes of "steely graphite" and makes an excellent selection for serious wine lovers, Lauren Mowery writes.

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Forbes
12/6/2019

Miles White and Femi Oyediran opened Graft Wine Shop in Charleston, S.C., early last year to fill what they considered a void in the city by offering unconventional selections and approachable service. The shop, whose bar was named 2018 Bar of the Year by Eater Charleston, has earned a well-deserved reputation for making wine relatable, writes Amy McKeever.

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Eater
12/5/2019

Restaurants aren't likely to run out of french fries any time soon, despite weather-related potato shortages in the US and Canada, Idaho Potato Commission President Frank Muir said. Major french fry producers McCain, Cavendish Farms and J.R. Simplot said this week that they're meeting demand and expect to continue doing so.

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Frank Muir, Cavendish Farms
12/5/2019

Entrepreneurs in the no-sugar space represent about half the spots on Forbes' annual 30 Under 30 list of food and beverage leaders. Among the list are Laureen Asseo and Kayla Giovinazzo, two founders of competing prepared-meal delivery services, and no-sugar candy brand SmartSweets founder Tara Bosch.

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Forbes
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Laureen Asseo, SmartSweets