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Barney Wolf

Cornering the Italian Market

There’s nothing new about the combination of a restaurant and grocery in the U.S., which often begins as a delicatessen and then expands into something more. It’s a concept that’s been employed by Italian- and other immigrant-owned stores nationwide.

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Pizza University and Culinary Arts Center

Getting Schooled in the Art of Pizza

Pizza seems like it should be such a simple business. Make some dough, add tomato sauce, cheese, and some toppings and spices, and eccolo, you have pizza.If only it were that easy.With the American expansion of high-heat, quick-cooking pizza ovens, many of which use a traditional Italian, brick style, it has become increasingly important for chefs and operators to understand the best techniques for making Neapolitan and other types of pizza.

Boost Your Bottom Line with Brunch Cocktails

Brunch is viewed by Americans as a special, even decadent, weekend ritual, so it’s no surprise that cocktails have become an integral component. Mimosas and bloody marys are synonymous with this lazy, breakfast-lunch repast, but mixologists are developing new and unusual takes on these classics while also creating new concoctions for brunch-goers.

The Artisanal Cocktail Trend Includes Ice, Too

With so much focus on the spirits, juices, herbs, and spices in creating a cocktail, it’s easy to lose sight of one of a drink’s essential ingredients: ice. This modicum of frozen liquid—formed into a cube or sphere, cracked, crushed, or as part of a slush—can easily make or break any cocktail.

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Amber Boutwell, Punch Bowl Social

Large-Format Cocktails are Trending

To enhance the group dining experience, a growing number of establishments feature communal cocktails served in everything from punch bowls to coconut shells. “These large-format drinks bring with them the spirit of conviviality,” says Kyle Chamberlin, publications manager at market research firm Datassential, which recently included the trend in its Spring 2018 issue of TIPS.

How to Incorporate Vegetables into Cocktails

In response to an increasing number of guests adopting plant-forward diets, the nation’s chefs and mixologists are adding more vegetable-centric options to menus. Even beverage menus are on trend: The National Restaurant Association’s What’s Hot list—culled from a survey of chefs—found culinary cocktails containing fresh, savory, herb-infused ingredients as one of the top alcoholic beverage trends for 2018.

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Byblos Restaurant

Exploring the Diverse World of Mediterranean Cocktails

Labeling something Mediterranean can be a bit simplistic. The Mediterranean Sea Basin encompasses parts of three continents, numerous nations, and various cultures, topographies, and agriculture.“The Mediterranean may have a single meaning, such as geographic, but in culinary terms it is so much more,” says Juan Coronado, brand ambassador for Bacardi.

Inside the Luxurious Rise of Chocolate Cocktails

America loves cocktails, and it loves chocolate. So, with both products experiencing growth, why not put them together? The result has been an evolution of chocolate martinis, chocolate Manhattans, and numerous cocktails featuring products that range from chocolate-infused spirits and chocolate liqueurs to chocolate nibs and Oreo cookies.

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Forrest Clonts for motorsupplycobistro.com

Pairing Cocktails with Food: Everything You Need to Know

Pairing food with alcohol has a long tradition, but it’s usually mentioned when combining wine with a meal. Increasingly, however, other hard beverages like spirits are being considered for matches. As mixologists become ever more innovative, the idea of putting together cocktails that go well with the chef’s creations is intoxicating.