Laura Zolman Kirk | Food Newsfeed
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Laura Zolman Kirk

This Kombucha-like Drink is Just What Your Cocktail Needs

Bartenders are using tepache, a rustic Mexican street beverage made from fermented pineapple and spice, to add depth to alcoholic and non-alcoholic drinks alike.“Fermented cocktails and ingredients are on the rise with 63 percent of Kimpton bartenders planning to use fermented ingredients in their bar menu,” says Mike Ryan, director of bars at Kimpton Hotels & Restaurants.

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.