Old wines aren't necessarily worth a lot for resale based purely on age, but determining the exact value can take a bit of work, Lettie Teague writes. Even if the wine is a highly sought-after one, it needs to have been stored carefully and have questions of authenticity answered, she writes.
The best version of the Corpse Reviver No. 2 cocktail seems to be an equal-parts version that balances its citrus and dry gin flavors, Robert Simonson writes. Absinthe's return to the US market has helped this drink revive its fortunes on US menus, he writes.
AB InBev is growing its portfolio with the upcoming debut of the Bon & Viv seltzer line. "People are looking for something that tastes good but also allows them to live well," said Chelsea Phillips of AB InBev's Beyond Beer unit.
An affiliate of Sun Holdings has closed on its acquisition of Taco Bueno Restaurants, which has emerged from Chapter 11 bankruptcy reorganization with about 145 locations. Sun Holdings operates more than 800 franchised restaurants under banners including Arby's, Burger King and Krispy Kreme.
A school district in North Carolina will alter its lunch menus starting Jan. 21 to save money and resources during the partial federal government shutdown. Vance County Schools will eliminate fresh produce, ice cream and bottled juices, but officials say the items should be available again when the shutdown ends.
In the kitchens of Bangkok's Issaya Siamese Club, chef Ian Kittichai shows us how to make a classic green curry with beef, and how to cook the green curry paste properly to bring out all of its aromatic flavors. He adds palm sugar, fish sauce, Thai basil, eggplant, chilies and beef to his dish.
Executive chef "Ann" Pavita Sae-Chao at Issaya Cooking Studio in Bangkok demonstrates how to make a southern Thai-style curry with barracuda and rice noodles. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to properly balance heat and sweet in her curry.
Join us on Jan. 18 for an online conversation about the latest trends in today's ever-changing retail landscape with the VP of Marketing and Innovation for Navitas Organics, Brooke Golden. Learn how brands are evolving in this new landscape, from direct to consumer to the recent acquisition of Whole Foods by Amazon, and what this means for the definition of 'how to succeed' on the shelf. Register today for this free webinar: FOODBIZ+ The New Retail Landscape here!
In the coming weeks, San Antonio will welcome Savor, a new restaurant from The Culinary Institute of America that will serve as a training ground for students. Later this month through April, the eatery will add a CIA Bakery Cafe pop-up that will offer breakfast, lunch, takeout meals, breads and pastries.