Sustainability: the buzzword that seems to be everywhere. Not only is it more important than ever, it's also deemed a rising food trend in 2020. Restaurants and chefs are committing to transparency and sustainable practices. It’s a step in the right direction, and being environmentally aware is crucial for the long term health and success of the food and beverage industry.
It’s the start of a new decade, and the year ended as it has for the past 20 years, with Pantone Color Institute declaring its Color of The Year. The chosen hue is “Classic Blue,” a cool shade reminiscent of the wide-open twilit sky.
Yury Krasilovsky, Executive Chef with Barilla Foodservice is no stranger to the heat of the kitchen, or of competition. Currently he’s competing in Riverence’s Gold Rush Cooking Competition and we’ve been blown away by his entries so far. This dish, which he’s named “24 Carat Gold” caught our eye, with Riverence’s Gold trout on a bed of creamy polenta and saffron beurre blanc, garnished by golden tomatoes, grapes, trout roe, and chervil. We asked him a few questions about his long history with cooking and how he decides to compose his dishes.
One of our top food trends to watch in 2020 is the increasing popularity of low to no-alcohol beverages and the restaurants that make them.
Let's start with the specifics:
Physical vapor deposition, or PVD, is a method of coating in which intense vacuum pressure is used to vaporize solid metal into a thin film.
The tabletop has become a place of exploration. Between the chefs who are more creative than ever and the dinnerware that is bolder than ever, an explosion of patterns, shapes, textures, colors, and materials are becoming commonplace.
When we think about dinner service in Western culture, it typically involves sitting down to rolled cutlery, maybe a bread plate, a water glass, possibly a candle, or even a salt and pepper shaker. What you typically don’t see is an empty plate, as plates are most often brought from the back-of-the-house with food on them.
Coffee continues to hold its place as one of the most popular — and most profitable — beverages in America. In fact, coffee's popularity is so consistent that the overall numbers of coffee drinkers remains fairly static from one year to the next. But that doesn't mean everything in the world of coffee stays the same.
If you grew up in rural America or had grandparents who did, you might remember summers out in the garden picking beans or cucumbers or tomatoes. Those fresh, vine ripe vegetables weren't going to last forever, though, so after the best were set aside for an evening salad, you might remember what happened next.
According to the Specialty Coffee Association of America (SCAA), 48% of all cups of coffee ordered in the United States are perceived as being "specialty" in nature, and this figure totals nearly 55% of the overall coffee market share, which is estimated to be at $48 billion.