The Tiny Diner and their partners were selected as a winner in the Sustainable Business category at the 2015 Environmental Initiative Awards. This annual program honors innovative projects that have achieved extraordinary environmental results by harnessing the power of partnership.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.
Michael Muyzk, president of Bronx-based Baldor Speciality Foods, has spent his fair share of time in the kitchen organizing ingredient lists with pen and paper and picking up the phone to talk with suppliers since graduating from The Culinary Institute of America 35 years ago.
Ted's Montana Grill, a restaurant concept inspired by the American West, today announced it was awarded LEED Gold certification under the LEED for Interior Design and Construction: Retail rating system for its Alpharetta restaurant, which opened October of 2014.
The summer harvest season for the five species of wild Alaska salmon officially kicks off today with the first sockeye and king salmon of the summer, followed quickly by pink, keta, and coho salmon, and continues through October.
The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks, LLC, a global leader in supplying renewably sourced materials including its innovative Ingeo portfolio of bio-based plastics, as a new program sponsor.
Executive Chef Thomas Lents and the culinary team at Sixteen announced a menu for the spring season at the Michelin Two-Star restaurant at Trump International Hotel and Tower Chicago.Following the winter menu Dining In Progress, which tracked the evolution of fine dining, the spring menu upholds the overall focus on progress as a guiding theme for the year’s series of tasting menus.
Apis Restaurant and Apiary of Austin, Texas, introduced weekly Farm Feature Dinners on Tuesday nights for the Spring with a special prix fixe menu.The produce-driven dinners, which will kick-off on April 7th, will highlight neighboring farms with the goal of promoting local farmers as well as the health and environmental benefits of eating seasonally and sustainably.
The Alaska Seafood Marketing Institute launched a Swap Meat Recipe Contest in support of healthier menus across the country.The contest calls for professional foodservice chefs to replace beef, pork, lamb, and poultry with wild, healthy, and sustainable Alaska seafood.
The National Restaurant Association released its second annual sustainability report, which examines environmental trends and initiatives within the restaurant industry such as food waste reduction, composting, recycling, and cost-efficient energy solutions.
Chicago's Green City Market will host top chefs from around the country when it opens for the 17th season May 2.Green City Market, located in Lincoln Park, provides organic and sustainably raised products for more than 200,000 shoppers annually including Chicago's top chefs, residents, and visitors.
More restaurants are going green as consumers focus on sustainability, and experts say this is perhaps more important for full-serves than any other restaurant segment. Some practices consumers say are important include the use of recycled materials, waste reduction, and use of local ingredients.
American consumers are enjoying increasingly more opportunities to buy food directly from farmers, and state and federal agriculture departments are working together to increase SNAP (Supplemental Nutrition Assistance Program) recipients’ access to farmers’ fresh products and farmers’ markets.
The National Restaurant Association announced the recipients of the 2015 Kitchen Innovations Awards, which honor equipment and technologies that increase productivity for back of the house operations and benefit restaurant operators.
In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen.“I was much more concerned about keeping my head above water than about where we were sourcing ingredients,” Chef Hanlon acknowledges.