Foodservice
Top stories summarized by our editors
6/24/2019

Processed meat consumption among US adults has held steady for the past 18 years, while intake of unprocessed red meat has decreased, researchers reported in the Journal of the Academy of Nutrition and Dietetics. Data showed increased poultry consumption while fish/shellfish intake remained the same over the time period.

6/24/2019

There are several sauces that are essential for summer grilling, dipping and mixing, writes Joe Sevier, who recommends keeping basil pesto and homemade mayonnaise on hand for a range of applications. A lemon-yogurt sauce can complement pound cake or be taken in a savory direction that works well with grilled lamb.

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epicurious
6/24/2019

Juniper & Ivy in California offers an elevated take on the Yodel chocolate snack cake with a cylindrical chocolate cake filled with dark chocolate pate and hazelnut brittle, coated in hard chocolate and dusted with powdered sugar. For a fun dessert that can be shared with a group, the Main Event family entertainment chain developed its Big Fun Super Sundae, which features four flavors of gelato and various toppings.

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Flavor & The Menu
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Main Event
6/24/2019

Chef Gabe Medina will launch a multibrand, delivery-only restaurant in Houston, starting with a comfort food concept called A&J Provisions. The virtual restaurant will also boast a rice bowl concept called Bowling Club, a Filipino food menu dubbed 7000 Island and a diverse sandwich brand named Sandwich Legend.

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Gabe Medina
6/24/2019

Chicago startup Foodhaul is a virtual food hall that offers a variety of cuisines and handles the delivery itself instead of paying a commission to a third-party service. The founders are talking to chefs nationwide to set up licensing partnerships that will allow Foodhaul to recreate dishes from other eateries and serve them to Chicago customers.

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Foodhaul
6/24/2019

Octopus is showing up on more fast-casual and high-end menus served charred, braised and raw. Patrick Russ, executive chef of Onward in Chicago, cooks the octopus sous-vide before frying it in a chickpea pancake, and tops it with a barbecue sauce in a dish reminiscent of the Japanese snack takoyaki.

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Octopus
6/24/2019

Treasury Wine Estates has sold its 51-acre Wildwood Vineyard, located in Napa's Rutherford Bench area and planted with cabernet sauvignon and sauvignon blanc grapes, to Heitz Cellars. "We always knew the pedigree of the wines that came from the Wildwood Vineyard," said Heitz CEO Carlton McCoy.

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Wine Spectator
6/24/2019

Oklahoma-based Vault Ice creates premium cocktail ice in cuts such as princess, round and emerald. Aside from its aesthetic appeal, the ice is made from water that undergoes a rigorous filtration process and is then frozen in specialty freezers, says Seth Stevenson, the firm's director of business development.

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Seth Stevenson
6/24/2019

Guests are better served by restaurants that allow them to relax and enjoy their wine without the pressure of "educational moments," says Wine Director Gabriela Davogustto of Manhattan's Clay restaurant. While service should be attentive, wine education is best left to wine classes or tastings, she says.

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VinePair
6/21/2019

Denny's, with agency EP+Co, had comedian DJ Pryor and his 19-month-old son, Kingston, who became viral sensations for their babbling conversations, continue their talk over breakfast in a new ad for the restaurant. Pryor translates the "booth chat" with Kingston, which Denny's Chief Marketing Officer John Dillon says captures "our commitment to feed people's bodies, minds and souls by bringing people together over a great meal."

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Denny, DJ Pryor, Denny