The 9th Annual Veggie U Food and Wine Celebration commanded a crowd of record breaking numbers on July 16. The annual benefit for the children’s education program had culinary greats on the grounds to mingle with guests, offer up cooking demonstrations, and give a packed-house panel discussion on sustainability.
Savvy pub operators nationwide have discovered a simple formula that boosts the bottom line: Serve better food and sell more beer, wine and whiskey.These days, made-from-scratch dishes are commonplace in pubs, and the bar has decidedly been raised when it comes to the talent in the back of the house.
Private equity investors active in the restaurant space are invited to attend an inaugural conference that will cover the complete deal cycle - from locating the best investment opportunity to maximizing the value on a sale.
An innovative approach to using fresh grapes from California gave the winning edge to Elijah Gurman of Eden Restaurant, South Beach, Florida, in a nationwide foodservice recipe contest.Gurman was awarded $1,500 in the California Table Grape Commission’s Foodservice Recipe Contest for his Grape Fennel Flan.
The Mission Inn Hotel & Spa, the 239-room historic landmark and AAA Four Diamond property located in Southern California’s Inland Empire, proudly announces the appointment of Fred Mensinga to the position of executive chef.
The American Culinary Federation (ACF), the nation’s premier organization of professional chefs, will honor 23 establishments nationwide with Achievement of Excellence Awards at the 2011 ACFNational Convention held at the Gaylord Texan, in Dallasfrom July 22-26.
Restaurants are pulling out all the stops to ensure that salads are bold and beautiful these days.Toppings such as spicy nuts, pureed purple onions and crispy potatoes are just a few of the complements that chefs are using to liven up the greens.
Executive Chef Daniel Bausà Peris is bringing the flavors of his native Barcelona to the dining experiences at Trump Ocean Club International Hotel & Tower Panama, opening July 6, 2011.Iberian-inspired dishes will mingle with local Panamanian and international specialties on menus at the hotel's signature Tejas Restaurant & Bar, casual BARcelona Tapas Restaurant & Bar, and al fresco Azul Pool Bar & Grill.
Taste the culinary creations of "Top Chef" stars Harold Dieterle, Fabio Viviani, and Richard Blais as they serve their world-renowned cuisine in the newly remodeled Eagle's Nest Restaurant at Lake of the Torches Resort Casino in Lac du Flambeau, Wisconsin, on select Thursdays in August.
When the clock strikes 5:00 p.m.on Wednesday, June 8, one of the Los Angeles’ most exciting culinary offerings will debut at WP24 Lounge—Wolfgang Puck’s celebrated modern Chinese restaurant at The Ritz-Carlton, Los Angeles.
La Carafe Restaurant and Wine Bar popped the cork this month to celebrate its opening in Hell's Kitchen.. The restaurant, which serves Mediterranean cuisine, has a wine spread of more than 100 vintages.
It is customary to buy tickets in advance for the opera, theater and sporting events. Now one Chicago restaurant is following suit by requiring its customers to prepay.Next restaurant opened earlier this month with a totally new concept.
Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?From a customer’s perspective there is ample reason to make the investment in terms of time and money.
At a point in history when black entrepreneurs are bullishly opening mainstream restaurants that have little to no traditions in soul food or Southern fare, black professionals remain bit players in the mid-to-upscale foodservice world.
In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference. For many, the three-day adventure, complete with visits to Capitol Hill and interactions with Congressional members, was a sobering reminder of just how much the government has thrust itself into restaurants’ 21st century affairs and just how sniping certain regulatory issues could prove for an industry already at odds with a sluggish economy.