Cacio e pepe, the classic dish from Rome made with Pecorino Romano cheese, black pepper, pasta and water, has captivated diners and chefs, who have spent time perfecting the traditional dish and creating spinoffs inspired by its flavors. Riffs on the cheese-and-pepper flavor combination include bagels, breakfast sandwiches, risotto and pizza.
What's on the menu for the 2021-2022 school year? With many students scheduled to resume in-person learning this fall, schools will face new challenges as they navigate the best way to resume foodservice operations safely and efficiently while dealing with uncertainties. Join SmartBrief and industry experts to explore lessons learned from the first year of the pandemic and what lies ahead.
For his new "Par Nature" collection of pastries, Paris pastry chef Pierre Herme uses botanical ingredients in pastries such as rose and bergamot macarons and cakes scented with pine needles and sage. In this interview, Herme talks about where he finds inspiration for his creations, how he takes healthy eating trends into account when creating indulgent treats and his advice for up-and-coming pastry chefs.
McDonald's creation of a customer experience team to focus on growth and the promotion of longtime executive Manu Steijaert to lead it caught SmartBrief readers' attention this week. Campbell's Soup's redesigned labels and its sale of 100 nonfungible tokens to support Feeding America topped this week's Top 10 list.
Paula de Pano, the beverage and service director at the Fearrington House Restaurant in Pittsboro, N.C., for the past five years, is planning to open her own wine shop before the end of the year, a project that echoes her time working for a Manila-area wine shop and bar before she left the Philippines and moved to the US in 2008. The Manila restaurant scene's relative disinterest in wine led de Pano to seek out an education at the Culinary Institute of America and a more knowledgeable clientele in the states, she says, adding, "I knew that I needed to leave to see more of what is out there."
Union Square Hospitality Group will require all dine-in customers to show proof they're fully vaccinated for COVID-19, CEO Danny Meyer said Thursday. The move comes as restaurants around the country enact similar policies where the law allows, in response to rising numbers of cases due to the Delta variant of the coronavirus.
Consumer behavior changes, including more people working from home and cooking at home, are key factors to consider as restaurants navigate the pandemic recovery, David Portalatin of The NPD Group says. Portalatin predicts a shift toward "different kinds of communities that are smaller, that offer a little more space and flexibility."
Anchovy paste can be rubbed on meats, sauteed with vegetables or melted into just about any sauce or marinade to amp up umami. Made with ground anchovies, salt and sometimes olive oil, the tubed paste has a longer shelf life and a more subtle flavor than anchovy fillets.
Looking to train and educate your staff about implementing the Menus of Change principles in your operation? The Culinary Institute of America and Lobster Ink are now offering Plant-Forward Training and Certification! This online course will prepare cooks and chefs for the seismic shift toward plant-forward, sustainable cooking. Get more information.