Petit Crenn will return to San Francisco's Hayes Valley neighborhood from mid-May until it permanently closes at the end of its lease in September, after which chef Dominique Crenn's restaurant group will continue to grow in the US and beyond. The $210-per-person dinners, including beverage pairings, mark the casual restaurant's first brick-and-mortar comeback since its temporary closure in 2020.

Carefully balanced spices and herbs infuse the menu at Chao Krung Thai, one of Los Angeles' oldest Thai restaurants, with influences from generations of chef Amanda Kuntee Maneesilassan's family and ideas picked up during her travels, like Kaeng Hung-Ley, a pork belly curry from northern Thailand. For family recipe Kai Satay, the chef marinates chicken in lemongrass, cumin and coriander seeds, galangal, and turmeric, serving it with cucumber relish and peanut sauce.

Cashiers working remotely from the Philippines are taking orders at several New York City restaurants, interacting with diners via flat-screen monitors. Happy Cashier, a virtual-assistant company founded by former Brooklyn restaurateur Chi Zhang, employs the workers and partners with restaurants, which set their own tipping policies for the greeters, who make twice the wage of similar jobs in the Philippines, Zhang says.

Local produce from a nonprofit initiative in England offers access to high-quality food since it's a day or two from the field, unlike ingredients that could sit in a national supplier's warehouse for a week, says Ben Gibbons, head chef at Oxford University's St. Anne's College, one of 18 colleges that buy produce from OxFarmToFork's 10 suppliers. Nonprofit Good Food Oxfordshire is urging more of Oxford's 43 colleges to sign up for the effort to provide affordable local produce to public institutions from colleges to hospitals.

Josh Scherer invented this comfort food recipe during the pandemic using a handful of ingredients. This French Onion Ramen is made with a shot of wine or brandy and topped with shredded cheese and black pepper. Los Angeles Times.

In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded lettuce and mayonnaise -- a perfect canvas for customizing with unique ingredients. Japanese scallops taste like they come from the sea without being fishy. In Japan, they are commonly enjoyed as sashimi, sushi or served grilled in the shell. CIA ProChef

Choosing a low-alcohol wine in a restaurant requires a nuanced conversation with a sommelier rather than a number from a label, says Cory Holt, wine director at New York's Musket Room. Sommelier Ryan Kraemer of Majordomo in Los Angeles says diners use words like "fresh" and "not too heavy" when they want lower alcohol, and he recommends options from Spain or Italy, while Pascaline Lepeltier at New York's Chambers restaurant has added German rieslings from Mosel and Languedoc reds, all of which have alcohol levels under 11.5%.

Discover how to cultivate confidence and grow your team management skills the the CIA Wine & Beverage Summit May 5-7 at the CIA at Copia. Business experts will lead you through sessions and workshops designed to help you level up as a leader and professional in the wine and beverage business. Between sessions on tasting techniques and the trends outlining the future of wine, you'll practice your networking skills, learn the secrets to effective team leadership, and find the power to negotiate and advocate for yourself and your business. View the complete program schedule.

Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins as a chef, including her first ever restaurant job when she was in college in Rhode Island, her job at Campanile, and how writing a letter to Alice Waters wound up landing her a coveted job at Chez Panisse. She explains how she came to embrace rustic farm- to-table cuisine, and the importance of forging symbiotic relationships with local farmers. Watch the full documentary and find plant-forward recipes here.