Watermelon Take Two
Summer is here and the bright, jewel tones of fresh watermelon are dressing up dishes from coast to coast. Most common appearances seem to be within invigorating summer salads, but the sweet magenta of this summer favorite shines as the star of Italian ice and even as a pickle.
James Beard Foundation announces 2013 awards nominees
The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.
The NRA Show draws quite an international list of attendees and one of the regulars is Peter Backman, managing director of Horizons, a foodservice research and consulting company based in London. Every year, we sit down for a quick meeting to compare notes about restaurant trends in America and Britain. Here are some of the things I learned during our May 6th chat.
You can’t learn everything in culinary school. Or business school. Some lessons you’ve just got to learn on the job. With that in mind we set out to gather a little collected wisdom from the industry on how to do some of the more obscure tasks an operator might face. Challenges abound out there. Hopefully this will help get you through a few of them.
When you take three Iron Chefs out of Kitchen Stadium and place them before a live audience of avid listeners, they are very willing to forget their TV rivalry and battle scars. That was quite evident when Bobby Flay, Masaharu Morimoto and Jose Garces traded quips on a Times Talk panel during the TV Food Network New York City Wine & Food Festival on October 9.