National Restaurant Association Kicks Off Public Affairs Conference

The National Restaurant Association began its 31st annual two-day Public Affairs Conference on Tuesday, welcoming over 600 restaurateurs and foodservice operators to Washington, D.C. The 2017 theme, “Restaurants Open Doors,” is part of the Association’s ongoing campaign to highlight the numerous opportunities the industry provides.

Chicago's GreenRiver to Host Dinner to Raise Awareness for Mental Health

On April 2, seven of Chicago’s most well-respected chefs and mixologists will come together at GreenRiver (259 E. Erie St., 18th floor) to raise money and awareness for mental health. The benefit dinner, entitled Food Gives Me Hope, consists of a one-night-only six-course menu complete with beverage pairings.

Maui Chefs Invitational Announces Dates

The Mill House and executive Chef Jeff Scheer will, for the second year in a row, be hosting a group chef’s, all from various culinary capitals around the U.S. The chefs which have been hand-picked for this collaboration represent a movement that is shaping the contemporary culinary scene.

Avocados From Mexico Bringing 'AvoHappiness' to South by Southwest

Avocados From Mexico is heading to Austin, Texas, for South by Southwest (SXSW), spreading #AvoHappiness to the festival’s 600,000-plus attendees. After the brand’s inaugural appearance in 2016, where it dominated the SXSW online conversation with the most popular hashtag, AFM is back again to connect with millennials and future star chefs.

C-CAP Benefit Raises Nearly $1,000,000

Chef Michael Anthony of Gramercy Tavern and Untitled and Studio Café at the Whitney Museum of American Art was honored in front of 700 guests at the 18th annual Careers through Culinary Arts Program (C-CAP) Benefit.

Baconfest Chicago Unveils 2017 Menu

Baconfest Chicago announced their 2017 Menu, featuring bacon delights like bacon taco shells, bacon lollipops, bacon biscuits, bacon pâté, bacon dumplings, bacon macarons, bourbon bacon popcorn, and more from Chicago's top chefs.

Sixth Annual Whole Grain Sampling Day Taking Place March 29

Every celebration needs a stellar closing act, and National Nutrition Month is no exception. Wednesday, March 29, marks the Sixth Annual Whole Grain Sampling Day—a day that offers people a chance to delight in the unique textures and flavors of whole grains.

Inaugural Restaurant Brain Trust Event Kicks Off

Restaurant Brain Trust’s inaugural event kicked off, March 7 at Matchbox on 1901 14th Street, NW with a notable panel of D.C.-Area restaurateurs including Peter D’Amelio, President & CEO of Matchbox Food Group, Amy Brandwein, Chef/Owner of Centrolina and Jack Sosnowski, President & CEO of Nobel Chef Hospitality.

Nightclub & Bar Convention Unveils Speaker Lineup

The 2017 Nightclub & Bar Convention and Trade Show, which returns to the Las Vegas Convention Center March 27 through March 29, will host some of the world’s top food and beverage and nightlife industry leaders for innovative and current speaker sessions that touch on some of the most on-trend and thought-provoking topics today.

Dames in the Kitchen Fundraiser Announced for April 6 in Chapel Hill

The North Carolina Chapter of Les Dames d’Escoffier announced the first of many fundraisers. “Dames in the Kitchen,” hosted Thursday, April 6, is a collaborative effort by its members and will offer a culinary tour through North Carolina, as prepared by eight Dame cookbook authors and chefs.

Rick Bayless, FamilyFarmed Partner for Frontera's 30th Anniversary Bash

To mark the 30th anniversary of his beloved Frontera Grill, Chef Rick Bayless is partnering with FamilyFarmed to throw the Good Food party of the year. On April 30, from 5:30 to 8:30 p.m., the celebratory evening will feature renowned chefs from around the globe along with an inspirational forum exploring the Good Food movement!The event is a joint effort of Chef Rick Bayless’ Frontera Farmer Foundation, which has made nearly $2 million in grants to Midwestern local farmers since 2003, and FamilyFarmed, a nonprofit that works with farm and food entrepreneurs to build the market for delicious, healthy, locally and sustainably produced food.