Chef Jose Andres' nonprofit World Central Kitchen is working with L.A. Kitchen in an effort to serve 2,000 meals a day to people impacted by the recent Southern California wildfires. Tom Colicchio voiced his support and intent to help Andres, who recently helped serve more than 3 million meals in Puerto Rico.
Brooklyn, N.Y., Thai restaurant Ugly Baby uses garlic, roughly ground turmeric and black and white pepper to create the coating for its deep-fried sea bream. To achieve the popular dish's unique texture, the spice mixture is scraped off the fish and fried separately, then reapplied before it is served.
Chef Edward Lee uses bourbon and soy sauce to flavor traditional German-style meatloaf for a flavorful new take on the classic dish. Roasted potatoes mashed with butter and cream provide a more flavorful side to the meal than simple boiled spuds.
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Chefs' predictions for next year's hot food trends also include culinary bubbles likely to burst in 2018, according to the National Restaurant Association's annual What's Hot report. As house-made condiments and new cuts of meat soar in popularity, house-made charcuterie, meal kits, pumpkin spice flavoring, jarred salads and other once-hot trends are on track to cool down, according to the survey of around 700 chefs.
Bars and restaurants in the D.C. area are paying more attention to champagne and sparkling wines. Bars such as G.O.A.T. and Tulips are adding champagne rooms to the city's offerings, while restaurants are adding new champagnes to their wine lists.
A new breed of New York City quickserve is serving generous portions of affordably priced, chef-created pasta dishes such as fusilli with basil pesto and whole grain rigatoni with meat ragu. "Everything up until where you order is cooked like a very traditional restaurant. It's just that the service is lightning-fast," said Pasta Flyer chef Mark Ladner.
A California chef and his wife have launched a Kickstarter campaign to raise funding for a permanent pop-culture restaurant that would change its decor and menu every two months. If funded, Pop-ups: The Restaurant would "unite the flavors and creativity of pop culture delicacies with the excitement and exclusivity of pop-up restaurants," chef Clinton Jones said.
Olio nuovo, or new oil, is the first bottling of the season's first olive oil pressing and boasts a creamy texture with grassy, peppery and floral notes. December is peak season for new oil, which should be used as a finishing oil for simple dishes to let its flavor shine, according to Rolando Beramendi, author of "Autentico: Cooking Italian, the Authentic Way."
The 20th anniversary of the Worlds of Flavor International Conference & Festival series will gather 80 influential chefs, journalists, food experts and trend spotters from around the globe and across the US to help us predict what we'll be craving five, 10 and 20 years from now. Join us April 18-20, 2018, in Calif.'s Napa Valley.