June 2015 | Food Newsfeed
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FEW Spirits Single Malt Whisky

Top Beverage Picks

Mezcal Amarás

Top Beverage Picks

Svedka Grapefruit Jalapeño

June 2015

Wines by the Glass

Beverage director Jason Wagner wants Fung Tu—on New York City’s Lower East Side—to be known for more than Chinese food. While the menu does dance around soy sprouts, fried rice, and pickled vegetables, each dish is a modern take on cuisine dating back many centuries.

Leafy Accents

As independent restaurant groups take the country’s food-focused cities by storm, many executive chefs have become culinary managers, overseeing the menu, systems, and team for multiple restaurant concepts.

Fast Tracks to Success

“I always get asked by younger cooks who haven’t yet gone to culinary school if they should do it, and if I would do it again, and I always answer yes,” says Mark Buley, at 31 years old still a young chef but already an accomplished one.

East Meets West

Armed with a fervent desire to showcase the authentic Chinese and Taiwanese fare of his childhood, Alvin Lin took a leap of faith and introduced Louisville, Kentucky, to The Joy Luck last year—despite his scarcity of experience running restaurants.

Summer Shake-Ups

Rare is the night I turn down a proper Old Fashioned, sultry Sazerac, or fetchingly hued Negroni. There are few better ways to end an evening than with one of these silky, stirred, often a tad boozy, cocktails.

Seasonal Staffing

As restaurant operators are hiring and training seasonal staff for the busy period from Memorial Day through Labor Day, they have to consider how seasonal workers may affect the restaurant under Internal Revenue Service rules for the Affordable Care Act.

Eating Outside the Box.

On days when the weather is warm but not too hot, the best place to be in Austin, Texas, is Contigo. Owned by Ben Edgerton and Andrew Wiseheart, the restaurant, which boasts fresh, quality bar food, is located almost completely outdoors.

Cooking for a Cause

Paul Turano is inviting more cooks into his kitchen and all for good causes. As executive chef and owner of two restaurants, he had little time to be out in the community supporting local charities. His solution? Bring charitable opportunities to his restaurants.

Multi-Cultural Cuisine

Two firsts that should never occur simultaneously: First trip to Napa Valley and first run-in with the flu.In town for the Worlds of Flavor conference hosted by The Culinary Institute of America, I remained quarantined in my hotel room until day three of the conference.

The Man with the Plan

A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow. He glanced from name to name on the shelves—did he want his favorite, Frosted Flakes, or a more robust wheat bite?—while tugging on his polo, which had a logo of a delicate white feather in the corner, along with a few inscrutable words that dissolved into a wrinkle.