Many chefs are taking a new approach to the tasting menu, trying to lighten up formerly over-the-top menus by reducing portion and menu sizes and by adding dishes with a more playful feel. "I think that we're sort of leaving behind the last-meal-of-your-life tasting menus," said Amanda Cohen, chef-owner of New York City's Dirt Candy.
About 50 school districts in Illinois will receive money through a federal grant program to provide more fresh fruit and vegetables. Illinois received about $5 million to give to its schools.
Just like traditional sommeliers recommend wines that pair best with food, the growing number of tea sommeliers give diners suggestions for teas that will enhance or be enhanced by their meals. "What you want to happen in your mouth is to feel the different layers of taste and flavors of both tea and food," Palais des Thes sommelier Aurelie Bessiere said.
Diners in Pittsburgh will soon have a new farm-to-table surf and turf option when "or, The Whale" -- a Moby Dick-themed restaurant -- opens its doors early next month. Meat and produce will be sourced from local farms and seafood will be sustainably sourced.
Residents of San Antonio, Texas, have five new restaurants to choose from with the opening of The Bottling Department, a food hall that is part of the revitalization project at the 22-acre Pearl Brewery. Offerings include rotisserie chicken, burgers and hot dogs, premium doughnuts, ramen and a healthy cafe.
Menu development should focus on taste first and nutrition second because customers don't want to eat bad-tasting food, no matter how healthy it is, according to True Food Kitchen corporate brand chef Chandon Clenard. Using vegetables as the starting point for a dish or re-engineering classic favorites are Clenard's main approaches to menu development.
The owners of Cafe Henri in New Orlean's Bywater neighborhood had envisioned a locals joint with comfort food and classic cocktails but reversed course when they realized most of their traffic came from tourists using Airbnb who were looking for something trendier. Six months after opening, they've revamped their menu and are reaping the rewards.
Arby's is following up on the success of last year's venison sandwich with a new offering aimed at the foodie crowd: a sandwich featuring trendy porchetta, an Italian dish consisting of pork loin wrapped in skin-on pork belly and smoked. The $5.49 sandwich will be available in 3,300 locations across the country.
Schools in Pennsylvania, Maryland and West Virginia are offering summer meals to help curb hunger with the assistance of the federal government. Washington County Public Schools in Maryland expects to serve 100,000 meals during the summer, for example.
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