Doughnut shops are focusing on personalized fillings and unique flavors to meet consumer demand, according to Infiniti Research. Fillings such as Snickers bars and banana malt fulfill consumer desires for new experiences.
Silver Oak Cellars' latest facility in California's Alexander Valley has been certified LEED Platinum, becoming the first commercial winery in the industry to meet those high environmental standards for new construction. "It goes back to being stewards of the land, and somebody who is hoping that our business and our future will be around for generations to come," said Silver Oak President and CEO David Duncan.
The tide of rose wine continues to rise, prompting Calif. winemakers to keep increasing their production of the style. Kokomo Winery in Healdsburg began making it as a one-off a decade ago; now the style represents about 9% of its production.
"Throwing" a cocktail, or pouring it from one shaker in a long drop to the other, has come back into vogue in some bars. While it is artful, it also provides more aeration and a different texture than just stirring, according to bartender Lindsay Matteson.
A marketing campaign is seeking to rally Britons to defend their local pubs, using coasters saying "Long Live the Local" as part of its message. The Beer Alliance is asserting that overly high taxes are forcing many of the beloved local institutions out of business.
Chef Anthony Andiario's handmade pastas such as folded tortelli and corkscrew-shaped conchiglie miste have earned him Instagram stardom. His recently opened Pennsylvania restaurant, Andiario, features an ever-changing selection of pastas made from scratch using flour from local farms.
Chefs at Florida-based, daytime-only concept First Watch use new takes on potato hash as a way to introduce flavor combinations that aren't typically found at breakfast and lunch, said Corporate Chef Shane Schaibly. Winter classics inspired the Smoked Brisket Hash and Pot Roast Hash, and the chain's new Elote Mexican Street Corn Hash showcases seasonal produce and on-trend flavors borrowed from Mexican street food.
North of Cape Town in South Africa, Wolfgat serves dishes made from ingredients foraged on and around the dunes to highlight the region's bounty. Chef Kobus van der Merwe cooks up a seven-course menu from foraged plants, fish from the Atlantic and kelp and urchins sourced from rock pools.
Dashi is a type of broth made with dried bonito and kombu found in many Japanese dishes. The instant variety, which comes in powder form, provides a quick and easy way to add a punch of umami and smokiness to soups, sauces and other dishes.
Spanish soccer star Andres Iniesta's move to Japanese club Vissel Kobe has led to an increase in Japanese sales for Bodega Iniesta wine. Last year, Bodega Iniesta produced 1.2 million bottles of wine, a 500% increase from 2010.