Laura Zolman Kirk | Food Newsfeed
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Laura Zolman Kirk

Bar Professionals Say Bring on the Banana

The beverage world will see a reemergence in banana flavors, predicts Eric Nakata, vice president of beverage innovation S&D Coffee & Tea. This renewed enthusiasm for banana may be related to growing interest in Latin American cuisine, which uses the banana-like plantain as a staple, or the trend toward plant-based and natural ingredients for elements like non-dairy milk alternatives (up 61 percent over the past 5 years, according to The Next Idea 2019 Restaurant and Food Forecast) that can be made from bananas.

32 Restaurant Stars on the Rise

Talent hides in every corner of the restaurant, from an unassuming dishwasher to the anonymous social media wizards behind Instagrams that drive traffic. Someday these folks will be the next big chain’s CEOs, senior level VPs in today’s emerging brands, or leaders of restaurants of their own, but right now we think they deserve the spotlight for the work they’ve already put in.

Why Noah Sandoval Leads the 2019 Rising Stars

As far as rising stars go, it would seem Noah Sandoval has already made it. He’s achieved three Michelin stars in his career so far, two of them at his restaurant Oriole, which opened in March 2016.Now, as a partner in another project with friend Julia Momose, he is starting his journey as a rising restaurateur, but his path to this success was not always so easy, as his tough-on-himself mentality has propelled his career forward.

Should You Offer a Beer Bucket Program?

Originally, for the Broken Barrel’s opening in September 2018, owner Luke Johnson had wanted to customize tables with buckets in them to place everything from cans of beer to bottles of wine for guests.

6 Questions with Top Chef Winner Brooke Williamson

Brooke Williamson is the co-chef and co-owner—with husband and business partner Nick Roberts—of the Southern California restaurant group Company For Dinner which includes elevated gastropub Hudson House in Redondo Beach, The Tripel in Playa del Rey serving modern American food and craft beer, and Hawaiian fast casual concept Da Kikokiko in Playa Vista, among others.

Melting Pot Keeps the Interactive Vibe Cooking

Large-format plates are trending at full-service restaurants, and The Melting Pot—with over 100 units across the U.S.—has been offering guests the opportunity to communally cook and eat meals together for over 40 years.

How to Design Large-Format Menus to Engage Customers

Sharing a dish with the table is nothing new. In fact, it’s as old fashion as dinner at grandma’s. And it’s how people used to eat in restaurants regularly, too. “It is only in the 19th century that dining pivoted to be individually plated dishes,” says Matthew Rudofker, director of culinary operations for Momofuku restaurant group.