by Amy Reiter in News, Restaurants, May 19th, 2016
by Amy Reiter in News, May 16th, 2016
We’re accustomed to prices for everything from airplane tickets to car rides (hello, Uber!) being moving targets — subject to something called “surge” or “dynamic” pricing, in which the amount you pay for goods or services fluctuates depending on real-time supply and demand. If a lot of people want flights or rides when you do, you’ll pay more; on an off day, when demand is low, you’ll pay less.
But barring happy-hour specials, most of us are used to the price of a drink at our neighborhood watering hole being pretty stable — not something that changes from one minute to the next, depending on what and how much you and the guy at the other and of the bar are tippling.
by Maria Russo in News, May 14th, 2016
The next big thing in vegan eating? Two words, people: chickpea water.
Professional and home chefs — as well as bartenders and bloggers — are currently pretty excited about the potential of the ingredient Grub Street recently dubbed “the next kale.” They’re using what basically amounts to the liquid you pour down the drain when you open a can of chickpeas as an egg-white substitute to whip up everything from meringue to mayonnaise to whipped cream and ice cream.
Here are a few things to know about chickpea water:
by Amy Reiter in News, May 13th, 2016
KFC fans, take note. The chain has just unveiled the ultimate in wearable fan paraphernalia: edible nail polish!
Yup, this is for real. Though it’s not exactly considered a top purveyor of beauty products, the national fried-chicken joint partnered with Ogilvy & Mather and McCormick (the company that produces KFC’s secret spice blend for its famous chicken) to create a nail polish that can be applied just like any other nail polish but that also tastes just like fried chicken, according to a recent article on Fortune.com.
by Amy Reiter in News, May 11th, 2016
Paris may be synonymous with cafe culture, but artisanal coffee shops are apparently another matter entirely. That distinction may now be diminishing, however, as expat entrepreneurs from the coffee-loving United States, Australia, New Zealand and beyond are bringing to the city on the Seine their taste for boutique beans and bespoke brews, offered up lovingly amidst a spare aesthetic some describe as “Brooklyn.”
Yes (er … oui?), according to the Washington Post, hipster New York-and-Seattle-style coffee shops are becoming de rigueur in Paris.
by Amy Reiter in News, May 10th, 2016
We all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.
The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”
by Amy Reiter in Drinks, News, May 7th, 2016
We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.
Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.
by Erin Hartigan in Events, News, Restaurants, May 3rd, 2016
We all know rosé is a legit trend — with sales of premium imported rosé wines in the United States rising 41 percent on volume and 53 percent on value in 2014 alone, according to Nielsen research.
Also a trend for 2016? Drinking wine out of a can, which means this summer you can be doubly trendy — and drink rosé out of a can. Yep, canned rosé is a thing that exists.
by Amy Reiter in News, April 29th, 2016
Chefs took center stage last night to celebrate the 2016 James Beard Foundation Restaurant and Chef Awards, which are two years into a three-year stint at Chicago’s Lyric Opera. Hometown pride was on full display, with Chicago’s high-concept culinary temple Alinea taking home the Outstanding Restaurant award. Mayor Rahm Emanuel helped kick off the evening, kidding, “Chicago is known for cuisine and the way we count ballots, so you might as well all go home — we won.”
by Maria Russo in Events, News, April 27th, 2016
Social media’s love affair with rainbow foods — swirly multicolored versions of bagels, pizza, grilled cheese sandwiches, cakes, cookies, coffee and more — may have reached its apex. (Or, who knows, maybe it will continue its skyward ascent before eventually, and inevitably, arching downward.)
But what, exactly, is driving the neon-food craze, which, as gluten-free, vegan blogger and cookbook writer Tess Masters recently observed to The Washington Post, seems, with its artificially created spectra, to run counter to our current preoccupation with all foods natural?
The television industry has the Emmys, the movie industry the Oscars, the theater industry the Tonys. In the food world, the James Beard Awards recognize the very best of what’s new and craveworthy, from cookbooks and food videos to what’s on the plate at big and small restaurants alike. Tuesday night the James Beard Foundation Book, Broadcast & Journalism Awards took place at New York City’s Pier 60, where hundreds of culinary legends, industry newcomers and food fans came together to celebrate the role food plays in media of all kinds.