It’s been a decade since Omni Hotels & Resorts focused on Chile for its annual Flavors of the World promotion, and in those last 10 years, Chilean cuisine has made a name for itself within North American wine and culinary circles.
Eataly Chicago will open Il Tartufo, an Eataly pop-up truffle restaurant in collaboration with Urbani, Italy’s leading truffle purveyor, on Friday, November 6.“While truffles are traditionally viewed as a luxury item, at Eataly, we feel that truffles are something to be enjoyed by everyone,” says restaurant general manager Malory Scordato.
On Thursday, October 29, chefs, industry trendsetters, and media representatives kicked off the day with a breakfast comprised in part of sardines and a boba tea cocktail. These out-of-the-box aperitifs started off a day filled with data-driven ideas executed by up-and-coming chefs at the inaugural Rich’s Trend to Table event in Rich Products Corporation’s cutting edge Innovation Center in Buffalo, New York.
More than 7,000 miles away, in the eastern Chinese province of Anhui, known for its sagging clouds and Huangshan Mountains, a Pu-erh tea was harvested for an emperor. Five years of negotiations later, the commodity was hand carried out of the country, and a small amount—only 7 kilos even exist for commercial consumption—eventually found its way into the Park Hyatt Washington Hotel.
Brix And Ale is a local favorite located in Tysons West [adjacent to the Silver Line Metrorail Station], a bustling Washington, D.C., suburb. The restaurant announced a newly designed menu along with added features and offering.
October 1 signaled a new day for Mellow Mushroom. Since 1974, the Southeast pizza purveyor, with 200 locations, has expanded its menu to include versatile fare from oven-roasted wings to avocado hoagies to calzones, but still has managed to stray away from one dining staple: the burger.
Denny’s is unwrapping festive flavors this month with its new limited time “Tastes of the Holidays” menu. “As America’s Diner we love to feed people, especially over the holidays when people come together to celebrate, share good food and make memories with their loved ones,” says John Dillon, chief marketing officer for Denny’s.
As the season turns over into fall, Chef Mark Adair and the World of Beer staff are enjoying an elementary truth. With colder weather in sight, and events like Oktoberfest still lucid in patron’s minds, beers—and specifically pumpkin varieties—are even more coveted than usual.
An Oktoberfest theme, featuring a beer called OctoberFest, based on a menu item actually starring in Germany. Darryl Mickler, the senior director of research and development at Hard Rock International, admits this was one limited-time offering that didn’t need to stretch the brand’s creative outlets.
Attribute it to the season, to social evolutions, to an increased awareness of health, nutrition, and lifestyle management—whatever the reason—food is top of mind. “Right now, in America, we’re at our greatest level of food consciousness,” says Maeve Webster, senior director at Datassential.
Chef Chris Emerling has joined Susan Disney Lord’s Bel Air Bar + Grill In Los Angeles as chef de cuisine to launch an entirely new menu in October. Chef Emerling is a recent East Coast transplant who plans to create California cuisine as he feels it should be, food without borders, where nothing is off limits.
Adjusting menus to each season has gone completely mainstream in restaurant culture. Right now at Old Chicago, the focus is not so much on growing seasons, and much more on football season. During the 17 weeks of the NFL season, the sports bar concept has been driving up incremental sales and engaging customers with creative promotions that focus on both money-saving perks and experience-based offers.
Johnny Carino's, an Italian restaurant company with more than 80 locations nationwide, is rolling out its annual Big Crush promotion with a specially priced menu in celebration of the grape harvest season in Italy.