Foodservice
Top stories summarized by our editors
2/21/2019

Burger King's Super Bowl ad featuring film of pop culture icon Andy Warhol eating a Whopper in silence for 45 seconds didn't rate highly with reviewers but it's expected to elevate the brand over the long term, BK's global marketing chief Fernando Machado writes. He details the planning and research that went into developing the spot and the follow-up to gauge the buzz it generated.

2/21/2019

While schools were closed in Baltimore on Wednesday because of snow, some campuses opened their doors to ensure that students and their families had access to meals. One parent said the school meals are especially important in their community, where they don't have a supermarket.

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WBAL-TV (Baltimore)
2/21/2019

Join us for FOODBIZ+ Digital Marketing on February 27 for a conversation with Steve Howard, Founder and CEO of Appanite, Inc. Steve will discuss how digital advertising can play a pivotal role in the growth of food-related businesses, including topics on specific areas where digital advertising can make an impact in business growth, finding the right audience for your venture or product, increasing the value of your customers, discovering the right messaging for different audiences, achieving maximum ROI for digital advertising spend, and more. Register today for this free webinar!

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Steve Howard, Appanite, Inc
2/21/2019

Tune-in to FBS' free webinar: FOODBIZ+ Consumer Insights on March 27th with Colleen McClellen, Director of Client Solutions at Datassential. Colleen will discuss varying perceptions of food products and dishes served in foodservice settings, with a focus on ingredients associated with healthy dining. She will share how demographic factors such as generational and socioeconomic status impact consumers' awareness, their ability to define key terms, what they believe they should avoid, and what motivates them to purchase certain foods. Register here for this upcoming webinar and find out what's new in the business of food.

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Datassential
2/21/2019

Pureed lentils add richness, moisture and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil puree in your favorite cookie recipe, or add pureed lentils to savory dishes, such as soups, meatloaf, burgers or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil puree in red lentil and spinach gnocchi with gorgonzola sauce.

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ciaprochef.com
2/21/2019

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.

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ciaprochef.com
2/21/2019

Chef Jesse Schenker of The Gander in New York City shows us his Surf and Turf Hot Pot with beef, salmon and shrimp.

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youtube.com
2/21/2019

Try this hearty and delicious ramen bowl recipe with slow-roasted pork belly.

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ciaprochef.com
2/21/2019

Technique is king when it comes to oatmeal, as evidenced by the yearly competition in the Scottish Highlands for the title of World Porridge Champion which only allows contestants to use oats, water and salt, Daniel Gritzer writes. Stirring too much or too fast can result in a thick, gluey mixture, and steel-cut oats take longer but result in a tastier oatmeal than rolled or instant oats.

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Serious Eats
2/21/2019

Green bell peppers often get a bad rap, but playing off of its bittersweet flavor can bring out the best of the pepper. Bullard in Portland, Ore., serves green pepper rings fried in a buttermilk batter with cayenne and paprika, while Ousia in New York City offers peppers stuffed with manouri and myzithra cheeses with a garlic-lemon vinaigrette.