Friday Food News

SMOKED COCKTAILCHEFS USE SMOKE ON MORE THAN MEAT IN KANSAS CITY
Via The Kansas City Star

Kansas City chefs add the aroma and flavor of wood-fired smoke to dishes using portable, hand-held smokers. Salads, seafood dishes and even ice cubes are smoked to give dishes complexity and add drama to the dining experience, writes Jill Wendholt Silva.

VEG-CENTRIC DINING IS THE NEXT CULINARY TREND
Via FoodBusinessNews.net

Chefs are seeing more demand for veg-centric cuisine, a culinary style that makes vegetables the focal point of the dish. A growing number of fine-dining eateries are making veggies the star of the plate, using searing, charring and other cooking methods, said Corporate Consulting Chef Gerry Ludwig of Gordon Food Service in Grand Rapids, Mich.

SCARY TIMES FOR CALIFORNIA FARMERS AS SNOWPACK HITS RECORD LOWS
Via NPR

The water outlook in drought-racked California just got a lot worse: Snowpack levels across the entire Sierra Nevada are now the lowest in recorded history — just 6 percent of the long-term average. That shatters the previous low record on this date of 25 percent, set in 1977 and again last year. And it has huge implications for tens of millions of people who depend on water flowing downstream from melting snow — including the nation’s most productive farming region, the California Central Valley.


FARMERS RESURRECT LAMB HAM IN TIME FOR SPRING CELEBRATIONS
Via National Public Radio/The Salt blog

Lamb ham, the spring delicacy that dates back to America’s Colonial times, is making a comeback just in time for Passover and Easter celebrations. A country ham-maker and a shepherd in Virginia have teamed up to produce the cuts of lamb that are smoked and cured for up to six months to produce a rich, nutty flavor.

CUP NOODLES’ EVOLUTION FROM POSTWAR HUNGER REMEDY TO STUDENT STAPLE
Via Adweek

Nissin’s Cup Noodles has grown from a remedy for a hungry nation to a staple for students and those with low budgets and limited time. Momofuku Ando created precooked noodles to fill a need for a low-cost convenience food in his native Japan after World War II, which evolved into the Cup O’Noodles that hit U.S. shelves in 1973. Nissin has sold more than 30 billion cups of the instant soup.

YOUNGER WINE DRINKERS LOVE LAMBRUSCO
Via Chicago Tribune

Lambrusco is shaking its too-sweet reputation from the 70s and 80s and making a comeback on the wine racks of Generation X and Y drinkers. The wine from the Emilia-Romagna region of Italy is fizzy, slightly sweet and pairs well with just about any meal, writes Bill St. John.

FOOD & WINE ANNOUNCES BEST NEW CHEFS 2015
Via Eater

Food & Wine magazine announced its annual Best New Chefs class of 2015. According to a press release, the list “honors the top chefs from the country’s best restaurants” who the magazine believes “are poised to become the culinary stars of tomorrow.” The 10 chefs will be featured in the magazine’s July issue and will be showcased at the 33rd annual Food & Wine Classic in Aspen. See article for full list.

AOL FOUNDER: FROM ‘YOU’VE GOT MAIL’ TO ‘YOU’VE GOT LUNCH’
Via The Washington Post

AOL founder Steve Case has channeled his entrepreneurial drive into Revolution, a venture capital fund focused on game-changing food companies. “Our focus … is on investing in people and ideas that can change the world, and it’s harder to imagine anything that changes the world as much as food,” he said.

 

image: smokey negroni at Hakkasan in NYC by Chris Goldberg on flickr

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