Fifteen chefs will gather at the Inn at Serenbe (Chatt Hills, Georgia) from March 18-20, for the James Beard Foundation’s (JBF) 14th Chefs Boot Camp for Policy and Change. This is the second time The Inn at Serenbe will be hosting the Chefs Boot Camp, setting the scene for a diverse group of chefs from across the country to learn effective advocacy skills while exploring the multifaceted issues and opportunities around the upcoming Farm Bill.
Continuing to build a product line that brings value to customers, GreenGate Fresh is now offering a fresh cut coleslaw kit for the foodservice and deli industries. The Western grown cabbage is backed by a 100 year farming heritage and the support of Fresh Avenue, the national sales team for GreenGate Fresh.
Beyond Meat, a leader in plant-based protein, announced that its revolutionary Beyond Burger is now available on-menu at all 38 Bareburger locations nationwide. The launch highlights Beyond Meat’s rapid growth among mainstream restaurants and partners outside of retail, solidifying The Beyond Burger’s prominence as the nation’s go-to plant-based burger.
Within less than a year of launching FLAT Equalizers to the market, FLAT Tech has already earned one of the most prestigious awards conferred by the foodservice industry. It was recently announced that FLAT Equalizers will be the recipient of the Kitchen Innovations 2018 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show.
The menu penetration of bacon has increased every year since 2012, as chefs find new methods of incorporating it throughout the day in appetizers, entrées, sides and desserts. At the same time, operators are expanding breakfast selections in response to customers’ evolving needs—39 percent of millennials want more restaurants to serve turkey at breakfast, while 77 percent of consumers surveyed eat turkey bacon or sausage because they think it’s healthier than the pork version.
Ivan Iricanin, founder and CEO of Street Guys Hospitality, announced the April anticipated opening of two new Mexican concepts: Tacos, Tortas & Tequila (TTT) & Buena Vida, which will be located at 8407 Ramsey Avenue in Silver Spring, Maryland, 20910.
Shoppers hungry for exciting new dining experiences at Scottsdale Fashion Square can soon go where LA chefs and celebrities head for their upscale Mexican food fix: Toca Madera. This will be the attention-getting restaurant’s third location beyond its West Hollywood flagship and international outpost in Dubai.
New Waterloo’s Italian restaurant, Il Brutto, is set to open its doors for dinner service on March 12. Located at the corner of Comal & East 6th, the restaurant will serve a menu of traditional, non-regional Italian fare by Executive Chef Erind Halilaj and New Waterloo’s Corporate Executive Pastry Chef Amanda Rockman.
Irving will soon be home to a new family-friendly restaurant that’s co-owned by NFL star Drew Brees and features a taste of Louisiana served up in a game-day atmosphere.Baton Rouge-based Walk-On’s Bistreaux & Bar is hosting a special groundbreaking ceremony for its first Dallas-Fort Worth restaurant in Irving on Tuesday, March 6.
A celebration of craft beer, cocktails and cuisine—Libations of Spring at Destination Kohler—offers an impressive line-up of craft libations accompanied by delicious dishes on April 13-14, 2018. Destination Kohler chefs and industry-wide drink specialists will guide guests through a two-day adventure of beer and spirits tastings and seminars.
Maple Leaf Farms offers foodservice professionals the chance to make a statement with its new All Natural Duck Meatballs. This fresh take on an old favorite features rich duck breast meat, cheddar cheese and chili pepper spices combined for the perfect bite with a leaner profile.