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Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil.Separately, he sweats chopped shallots and julienned leeks and carrots with morels in butter. He places those in scallop...
Spinach, in all its leafy-green, nutrition-dense glory, is back.After last fall’s E. coli foodborne-illness scare, which led restaurants nationwide to pull the vegetable from their menus, spinach quickly returned to its significant place in...
Michael Bloise started working in kitchens at age 14, after his father was disabled, to help his family make ends meet. After working in fast-food restaurants and casual dinnerhouses, he went to culinary school and then was taken...
In the eternal search for the white wine that can rival Chardonnay, Sauvignon Blanc has always been the front-runner. Our own search for high-quality, affordable Sauvignon Blancs has led us to the Loire Valley, where producers from established and...
Many chefs strive to create globally inspired menus. Danny Elmaleh, executive chef at the new Los Angeles restaurant Celadon, strives to live a globally inspired life. Born in Israel to a Moroccan father and a...
Chef Stephen Hunter marinates pork tenderloin overnight in maple syrup, rosemary, garlic and balsamic vinegar. Separately, he marinates dried cherries in Marsala wine. He marks the pork on a grill and then finishes it in the oven. When it’s cooked...
With Maine lobsters carrying their highest wholesale prices in more than a decade, operators nationwide are rewriting menus and steering guests away from the more costly crustaceans. Some chefs are minimizing lobster in dishes, if not abandoning...
When Roland Pierroz, chef-owner of the Hotel Rosalp in Verbier, Switzerland, retires later this year, the property will turn over to new owners who have plans to turn the Alpine ski village hotel into a five-star luxury resort.But even as the look...
Saké: It’s a drink that everyone knows but few really understand. Which is a shame, since while the market for saké remains relatively small, it is growing at a tremendous pace, and not just in Japanese and sushi restaurants. Importers of premium...
No one would dispute that Americans love potatoes, but attacks from health advocates on the beloved starch and its most popular preparation, the French fry, have taken their toll. The United States Potato Board says that in-home potato consumption...