Foodservice
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6/22/2018

Spanish winemaker Miguel Torres sought to find and use the oldest grapevines in the country, ones that only farmers might have noticed. Today his son, Miguel Torres Maczassek, leads Bodegas Torres in an effort that has worked with 50 vines, producing some flavorful wines as a result, writes Nellie Ming Lee.

6/22/2018

India pale ales that come with some effervescence, called Brut IPAs, are popping up everywhere just a year after first appearing. Entrants to the category include Mega Dry by Maplewood Brewing Company and Brut by the Bay from Green Cheek Brewing Company.

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VinePair
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IPAs, the Bay
6/22/2018

A winemaker can visit restaurants with a sales rep as a way to encourage the tasting and even the listing of the wine, Lettie Teague writes. But the immediate goal of such whirlwind tours isn't sales but just making a wine label more familiar to potential buyers.

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Lettie Teague
6/22/2018

Customers are more open to rum's many varieties than before, with sales of its cocktails rising strongly, industry statistics and experts indicate. "I find that if a rum is in one of our house cocktails, it sells like mad," said Christine Wright, wine director and general manager of Hearth restaurant in NYC.

6/22/2018

Although typically found in savory dishes, basil also goes well with creamy, fruity creations such as mousse, writes Stella Parks. For this recipe made with gelatin and heavy cream, she recommends steeping the basil briefly in hot mixture to avoid drawing out bitter flavors.

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Serious Eats
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Stella Parks
6/22/2018

Maine's lobster industry has flourished since the 1980s when climate change began warming the waters to just the right temperature, but volume fell last season and concerns are rising now that the Gulf of Maine could get too hot. Some lobster fisherman are branching out into other seafood such as oysters as an insurance policy in uncertain times.

6/22/2018

Lettuce Entertain You Enterprises and Eataly joined the growing number of foodservice operations that will no longer offer plastic straws. The former plans to make the switch to biodegradable alternatives by Oct. 1 at its 120 restaurants, while the latter has pledged to stop offering plastic straws by July 31.

6/22/2018

New York chef Dan Barber and Australian chef Dan Hunter share a passion for sustainable, local and seasonal dishes that showcases food's connection to nature. "If I'm a chef and I want to cook, let's say, the most delicious carrot possible, I had better be in the business of selecting the best possible seeds, because that's where the flavor starts," Barber said in this interview with Hunter.

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Dan Barber
6/22/2018

Sea strawberries are one of the many native plants chef Rodolfo Guzman serves at his Santiago restaurant, Borago. The ground-covering succulent has a similar taste to strawberries when peeled and has a seaweed-like brininess.

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Saveur online
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Rodolfo Guzman
6/21/2018

Students are growing fruits and vegetables in an on-campus garden at a Kansas middle school and selling their harvests at local stores and farmers markets. The funds from their sales help to support the school garden program.

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Kansas middle school