The North Carolina Restaurant & Lodging Association announced 12 chefs from western North Carolina competing in the second of three regional semifinals leading up to the third annual NCRLA Chef Showdown, presented by Got to be NC Agriculture.
The James Beard Foundation announced the 20 fellows participating in its 2018 Women’s Entrepreneurial Leadership (WEL) program, taking place September 23 to 28 at Babson College in Wellesley, Massachusetts.
Top foodservice industry professionals and their fans gathered at the Walter E. Washington Convention Center for the 36th Annual RAMMY Awards as Restaurant Association Metropolitan Washington (RAMW) announced winners in 21 award categories.
The Prosecco DOC Consortium, the entity that oversees production and quality of the hugely popular Italian sparkling wine, announced the participants for its National Prosecco Week Masterclasses and Prosecco & Pizza Competition, taking place June 11-16.
Fifteen chefs intent on creating a better food system will be attending the James Beard Foundation’s (JBF) 15th Chefs Boot Camp for Policy and Change from June 10-12, 2018 at Glynwood in Cold Spring, New York.
The Granary ‘Cue & Brew announced its summer Chef Collaboration Dinner Series with acclaimed chefs from various culinary backgrounds. Hosted by The Granary Chef and Owner Tim Rattray, the three-part dinner series will focus on collaborative menus with nationally and internationally ranked chefs, including John Tesar of Knife Dallas, BJ Dennis of Charleston, and acclaimed Chef Bo Bech of Geist in Copenhagen.
The National Restaurant Association announced Kristo Tomingas of New York’s Mayahuel Mariposa as the 2018 Star of the Bar, a national mixology competition held live on the BAR Mainstage at the National Restaurant Association Restaurant, Hotel-Motel Show.
The James Beard Foundation (JBF), the country's preeminent culinary organization, announced that Padma Lakshmi, host and executive producer of Bravo’s James Beard Award–winning and Emmy award–winning Top Chef, will be the guest of honor at this year’s Chefs & Champagne on Saturday, July 28, 2018.
Andrea Correale, President and Founder of Elegant Affairs, and celebrity Chef David Burke, of Tavern 62 and Woodpecker, among many other highly acclaimed restaurants, have announced their exclusive catering collaboration, David Burke Off-Premise Catering, a full-service catering company for weddings, corporate gatherings, and social events.
For the 8th year, the world largest gathering of small, independent & artisanal brands will converge on Chicago, much to the delight of spirits enthusiasts everywhere. What started out as just three small brands conducting a tasting in a bar in New York City over 10 years ago has now grown to become one of the most anticipated underground spirit tastings on the planet.
About 87 million adults will go out to a restaurant for a special Mother’s Day meal this year, according to new research from the National Restaurant Association.Our research found that on Sunday, May 13, 34 percent of all adults plan to celebrate Mother’s Day by dining out at a restaurant.
The National Restaurant Association Restaurant, Hotel-Motel Show announced this year’s SuperSession theme, “The Future of Restaurants,” featuring global futurist and innovation expert Daniel Burrus alongside John Miller, CEO of CaliBurger and Cali Group and John Ha, CEO of Bear Robotics.
Taste of Atlanta, the city’s award-winning food, craft beer, wine and spirits festival showcasing the local restaurant scene, will take place for three days from Friday, October 19 to Sunday, October 21.
Balls Arancini Italiani will be exhibiting at the National Restaurant Association Show in Illinois, USA, from 19-22 May 2018. The NRA Show is the key event in North America for major restaurant chains and over 40,000 franchise buyers looking for the next big thing.
The first installment of the Blackbird at 20 dinner series will kick off Tuesday, May 8 at 6:30 p.m., featuring a four course menu presented by chef Suzanne Goin, Blackbird Executive Chef/Partner Paul Kahan and Chef de Cuisine Ryan Pfeiffer.