May 2015 | Food Newsfeed
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May 2015

A Systematic Approach to Cooking Technology

The underpinnings of technology in the kitchen really begin with a back-to-basics approach, one that provides chefs and students with a more fundamental understanding of how things behave. When you understand how ingredients interact, you can use technology to get the most out of them.

Small Plates, Big Presentation

The small-plates trend keeps growing, and increasingly diners’ small plates are arriving at their table in mini crock pots, tiny cast-iron skillets, or diminutive Mason jars. But while these vessels may be small, they pack large benefits for chefs and back-of-the-house crews.

Selling Seats

In Chicago’s Fulton Market neighborhood, host to some of the Windy City’s prime culinary hotspots, restaurateur Nick Kokonas ascends a steep flight of some 20-plus stairs before arriving at the second-floor offices of the celebrated restaurant enterprise he’s built alongside Chef Grant Achatz.

Making it on America’s Biggest Block

Limani, an elegant Mediterranean restaurant that opened in November in Rockefeller Plaza, thrives on simplicity. Named for the Greek word for seaport, Limani differentiates from myriad seafood restaurants in New York City with its commitment to authentic Greek cooking styles and stunning décor.

Chicago Hot Spots

If there was ever any doubt about Chicago's clout as one of the top food cities, the decision by the James Beard Foundation to move the annual awards celebration to the Windy City this year dispelled those questions.

Hear Her Roar

Tell her she can’t do something and Alpana Singh embarks on a mission to prove her mettle. Not that she needs anyone to fuel her fire—her accomplishments are a testament to self-motivation. At 26, she became the youngest woman to pass the final level of the Master Sommelier exam, and in December 2012 she opened The Boarding House, Chicago’s first Master Sommelier–owned restaurant.

Perfecting One's Craft

As more full-service restaurants include a heavier focus on the beer side of their menus, implementing an elevated taps program opens up less-familiar service turf. Questions abound, such as how to manage tap rotations and bottle selection, better hire and educate beer-savvy staff, and fine-tune a beverage menu to work with what the restaurant already has in place.

Multi-Cultural Menus

Tried and true has a new, dynamic meaning at Zengo, the Latin-Asian concept from Chef Richard Sandoval with locations in Denver, New York, and Washington, D.C., plus an international unit in Dubai.Zengo is constantly reimagining the menu via test kitchens that create specialty menu items, available for a limited time, which fuse flavors and ingredients from two countries—one Asian and one Latin.

Prime Time in Chicago

Step Up to the BARThe BAR Show invites restaurateurs to taste and craft their ideal alcohol and beverage program.The BAR (Beverage and Alcohol for Restaurants) Show, held in conjunction with the NRA Show, exhibits beverages and essential bar products.

RHUBARB Tea

Rhubarb is a vivid springtime staple at farmers’ markets, but RHUBARB Tea, from Pennsylvania-based Art in the Age—the state’s own pioneering Benjamin Franklin was the first to bring rhubarb seeds f