Foodservice
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8/16/2019

Fall's forthcoming crop of cookbooks include "The New Orleans Kitchen," a book on sous vide from chef Hugh Acheson, and "Cook Like a Local," which teaches readers to delve into other cultures with respect. Toni Tipton-Martin will follow her James Beard Award-winning book "The Jemima Code: Two Centuries of African American Cookbooks" with "Jubilee: Recipes from Two Centuries of African-American Cooking," out Nov. 5.

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Food & Wine
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Hugh Acheson, James Beard
8/16/2019

China is now the world's top producer of caviar thanks in part to a company called Kaluga Queen, which produces more than 60 tons of caviar a year. The business supplies caviar to 21 of France's 27 restaurants with three Michelin stars, as well as top US restaurants including the French Laundry and Per Se.

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Robb Report
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Michelin, Kaluga Queen
8/16/2019

Vintages from the Eastern European country of Georgia -- believed to be the home of original winemaking -- are surging in popularity in the US, with exports up 88% this year compared with the year previous, according to Georgia's National Wine Agency. A bevy of San Francisco Bay Area restaurants now feature once-obscure Georgian wines, which are made with ancient, natural practices that resonate with modern consumers, Esther Mobley writes.

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Esther Mobley
8/16/2019

Paso Robles, Calif., winery Hayseed and Housdon has opened its first tasting room and will dedicate half the profits to local nonprofit organizations. The winery has four different wines, and each is dedicated to a different nonprofit beneficiary with plans to add more wines and charities in the future, owner Ted Ross said.

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Paso Robles, Ted Ross
8/16/2019

About 40 miles east of San Francisco lies Livermore, one of California's oldest wine regions and home to over 50 tasting rooms. Hot days and cool nights along with SF breezes provide a unique terroir, writes Anne Roderique-Jones, and tasting room prices average about $15 in Livermore versus $40 in Napa Valley.

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USA Today
8/16/2019

Mixologist Dave Arnold turns unexpected ingredients like waffles into cocktails, sometimes using a hydraulic press or a centrifuge, at New York City bar Existing Conditions. For example, the Waffle Turkey 101 cocktail is made by pouring Wild Turkey 101 on a waffle, which after a few days of rest is put through a hydraulic to squeeze all the alcohol out, then gets mixed with a bit of maple syrup, Arnold explains.

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Dave Arnold
8/15/2019

School nutrition professionals in California's Redding School District are cooking many meals from scratch, said Tawny Cowell, director of nutrition and facilities. Cowell said about 90% of the produce used is grown in the state.

8/15/2019

Applebee's parent Dine Brands Global has selected DoorDash as its national delivery partner, offering DoorDash delivery from 1,300 of its approximately 1,700 US locations. The deal, which doesn't require Applebee's to stop using other delivery apps, lets the restaurant chain keep control of customer data and requires customers to pay a service fee, which keeps profitability on a par with dine-in guests.

8/15/2019

While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. We explore the delicious and inexpensive street food that can be enjoyed throughout the city in a casual and social atmosphere.

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8/15/2019

Tainan was Taiwan's historical capital, located on the southwest coast. To some, the city is known as Taiwan's current capital of street food. K.F. Seetoh takes us to four of his favorite spots. At Fu Sheng Hao Restaurant, we try their famous rice cakes with shrimp, and we sample world famous spring rolls at Kintoku Jing De food stall.

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