Chipotle Mexican Grill has removed artificial ingredients from its tortillas, completing the process of eliminating unwanted additives from its menu, the company said Tuesday. The chain's new flour and corn tortillas are made with no more than five ingredients.
Nao Latin Gastro Bar at the Culinary Institute of America's San Antonio campus offers a range of dishes and cocktails influenced by the cuisines of Latin America. An open kitchen and tableside presentations give diners a front-row seat to watch chefs work, and an outdoor grill is perfect for creating authentic street foods and large-format dishes, chef-instructor Justin Ward said.
The Supporting Effective Instruction State Grant program, or Title II, Part A, could be on the chopping block under the Trump administration. The program funds various initiatives, including teacher and principal preparation.
Colomba di Pasqua is a traditional Italian Easter bread reminiscent of panettone, with a rich, fortified dough studded with candied orange peel. This recipe from the CIA calls for baking the loaf in a paper mold, which gives it the traditional dove shape.
Farm-fresh strawberries are sweet enough to eat out of hand, but the summer berries also work well as a salad ingredient or piled into a pie crust. Roasting intensifies strawberries' flavor, creating a sweet and simple ice cream topping.
Google's Waze traffic navigation app will now let users place orders for pickup at Dunkin' Donuts shops. The launch of the "order ahead" option is a test that will be expanded to other restaurant and retail concepts if it proves successful, said Waze executive Jordan Grossman.
Buffalo Wild Wings has hired investment banking firm The Cypress Group to help it move forward with a plan to franchise about 10% of its company-owned eateries. Cypress has worked with other restaurant chains in the past, including TGI Fridays and Wendy's.
Women-owned restaurants grew more than three times faster than the overall industry in recent years, and women are increasingly filling restaurant management roles, writes Dawn Sweeney, who in 2007 became NRA's first woman president and CEO. NRA's Educational Foundation has teamed with the American Hotel & Lodging Association on an apprenticeship program to train the next generation of restaurant and hospitality managers.
Several food trends are proving perennially popular as consumers seek meals that can be customized to their personal preferences, writes Marc Halperin. Consumers are craving fresh ingredients, bold flavors and dishes that cater to dietary trends from vegan to gluten-free.
New York-based Green Summit Group has expanded to Chicago's Lakeview neighborhood, offering meal deliveries from nine virtual eateries that all share the same kitchen. Customers order through GrubHub and may or may not know that the eateries don't actually exist as physical restaurants, said co-founder and CEO Peter Schatzberg, who expects to add new markets including Colorado, Houston and London next year.
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