July 30, 2021
The Friday Feed
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New this week
British baking star Nadiya Hussain dishes on her new book
Hussain (Tim P. Whitby/Getty Images)
Since her win on "The Great British Baking Show" in 2015, Nadiya Hussain has been busy hosting television shows, writing books and even baking a birthday cake for Queen Elizabeth II. Her newest book, "Nadiya Bakes," and Netflix show of the same name offer a collection of Hussain's eclectic and fun baking recipes inspired by her British home, her Bangladeshi heritage and her world travels. Hussain discusses her career post-"Baking Show," where she gets inspiration for recipes and the common ground that food can create.
Full Story: Vogue (7/29),  The Orange County Register (Anaheim, Calif.) (tiered subscription model) (7/29) 
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The Restaurant at Meadowood, which burned down in Northern California's Glass Fire in September, found a temporary home at the Ojai Valley Inn for two months this spring, but executive chef Christopher Kostow is taking the restaurant on the road until its reopening in St. Helena, Calif., this winter. The tour includes one-night stops at restaurants in Nashville, Tenn., Chicago, Los Angeles and Mexico City that will allow Kostow to try out new dishes.
Full Story: Robb Report (7/27) 
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Restaurants around the country are reinstating face mask requirements for indoor diners in response to rising numbers of COVID-19 cases and the spread of the Delta variant. Some bars and restaurants, including those owned by Danny Meyer's Union Square Hospitality Group, have announced that they will require patrons to show proof of vaccination.
Full Story: The New York Times (7/29),  CNBC (7/29),  Eater (7/30) 
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Recipe roundup
These muffins are a great way to use in-season zucchini. Nutmeg, cinnamon and vanilla bring warm flavor to the batter, while chopped nuts add texture. Homesick Texan
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Many berry pie
(The Culinary Institute of America)
This summery pie combines blueberries, blackberries and raspberries in a classic all-butter crust. The recipe includes instructions for making the pie dough by hand, in a food processor or in a stand mixer. CIA Foodies
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Onions get the star treatment in this salad. The tangy dressing combines molasses, pickle juice, sumac and Aleppo pepper. Saveur
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Let's cook
Smoky chipotle turkey tostadas
(The Culinary Institute of America)
Chef Barbara Alexander from The Culinary Institute of America shows us how to make smoky chipotle turkey tostadas. The turkey is smothered with spicy smoky chipotle, then roasted in the oven. The tostadas are topped with refried beans, sliced turkey, two types of salsa, crema, crumbled cotija and pickled onions. Yum! Get the recipe.
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What's on tap
A growing number of top producers in the Champagne region are making and exporting still wines, otherwise known as coteaux Champenois, most of them made from pinot noir, meunier or both -- and all of them lacking the region's trademark bubbles. Rising temperatures that allow grapes to ripen fully and the trend toward organic farming, which results in ripe grapes with the personality that still wine demands, have contributed to winemakers' desire to experiment with coteaux Champenois.
Full Story: Bloomberg (7/27) 
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Grey Goose, Maker's Mark launch branded talk shows
Park hosts "The Show Next Door" (Roku)
Bacardi brands Grey Goose vodka and Maker's Mark bourbon have each recently launched their own weekly video series. Grey Goose's "In The Moment" -- produced in conjunction with LeBron James' Uninterrupted media platform -- features athletes discussing key moments in their careers, and Maker's Mark's "The Show Next Door" -- developed with Roku Brand Studio -- features actor Randall Park mixing cocktails and interviewing musicians, filmmakers and other actors.
Full Story: MediaPost Communications (free registration) (7/26) 
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Wine pick of the week from Decanter
Font Mars, Picpoul de Pinet, Languedoc-Roussillon, France 2020
(Font-Mars)
Subtle on the initial nose, with yellow apple skin and white pepper emerging gracefully. This evolves into green apple, pomelo, grapefruit and yuzu, with some white peach. The acid structure is enticing -- so tempting and lip-puckering, in fact, that you can't help but take another sip. Crying out for oysters. Decanter score: 92 points. Drink: 2021-2022. Alc: 13%
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The inside scoop
Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: ProChef SmartBrief and CIA Wine & Beverage Edition
SmartBrief Originals: Food industry insights
The already growing category of ready-to-drink alcoholic beverages surged 26.4% last year, according to IWSR Drinks Market Analysis, amid pandemic-related bar and restaurant closures. Brands including Molson Coors and Bud Light launched new hard seltzers last year and non-alcoholic beverage brand AriZona Beverages teamed with Heineken to develop hard seltzers.
Full Story: SmartBrief/Food & Travel (7/28) 
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The future of food
Your take
Here are the results from last week's reader poll.
How often does your family eat together?
Very often -- multiple times per week
 75.01%
Often -- about once a week
 9.14%
Sometimes -- several times per year
 6.72%
Rarely -- only on special occasions
 9.13%
On the menu at the CIA
Get to know rose
(The Culinary Institute of America)
It's certainly a rose sippin' summer -- especially poolside or paired with an al fresco dinner. Whether you like sweet, dry or somewhere in between -- there's a rose for you! Get ready for a stress-free summer with some CIA Foodies tips for selecting the perfect bottle. Learn more.
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Salade Nicoise
(The Culinary Institute of America)
This hearty salad recipe from CIA Foodies is a perfect main course at any meal -- a combination of high-quality tuna, fingerling potatoes, fresh vegetables, hard-boiled eggs and Nicoise olives. If you are unable to find small Nicoise olives, substitute with Kalamata. Pairs well with rose. Get the recipe.
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Feed Your Joy™ at CIAFoodies.com
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About the editors
Tricia Contreras
Tricia Contreras
I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary.

I've been a fan of Nadiya Hussain ever since I saw her make soda pop-inspired cheesecakes on "The Great British Baking Show." I'm excited to try out the recipes in her new book, especially the savory ones like the spanakopita above and the tear-and-share pizza loaf in this video.
Emily Crowe
Emily Crowe
I joined SmartBrief in 2018 and edit several food and beverage briefs, mainly focusing on food retail, dairy and the confectionery industry.

Much like Tricia, I'm a longtime fan of Nadiya Hussain, and her ice cream croissant pudding is definitely in my future. If you need more inspiration to bake with ice cream, Chowhound has your covered.
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It is a time in which we will redefine what it means to be human, for this is not just the start of a revolution, it is the start of an evolution.
David A. Sinclair,
biologist, professor of genetics
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