October 22, 2021
The Friday Feed
New this week
David Chang's new Hulu series ponders the future of food
(Rachel Murray/Getty Images)
From robots and delivery to lab-grown meat and breakfast trends, "The Next Thing You Eat," a new Hulu series from David Chang and Morgan Neville, takes a look at how the way we eat has changed as a result of the pandemic and looks ahead at what's to come. "Dave was in the middle of incredible pressures, so we started thinking about the future of restaurants, and it morphed into bigger questions of where is everything going," said Neville about the way the show came about.
Full Story: Variety (10/21) 
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A pandemic-fueled rise in terror-themed bars and restaurants has spawned a batch of creative cocktails and menus. At the pitch-black Cloak & Dagger cocktail bar outside Cleveland, the You Can Still See the Red combines Sagamore Spirit rye, vermouth, mulled wine syrup and beet powder for a drink that "looks like blood," owner Cory Hajde said, and patrons taking part in the "elixir experience" at Raven's Manor cocktail lounge in Portland, Ore., don lab coats and create spooky drinks with the help of characters such as the bar's Dr. Creeps.
Full Story: The New York Times (10/19) 
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Whole Foods makes its trends predictions for 2022
(Spencer Platt/Getty Images)
Greens from indoor urban farms, cocktails sans alcohol and a new appreciation for yuzu fruit from Asia are among the 10 key trends that will make a splash among shoppers in 2022, according to the seventh annual Whole Foods Market trends report. The grocer also is rolling out a new product called the Trends Discovery Box, which is based on the popular predictions and offers a selection of products that represent each of the 10 trends cited in this year's report.
Full Story: Progressive Grocer (10/18) 
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Poll question
Do you buy pumpkins for Halloween?
VoteYes, every year.
VoteYes, I will this year.
VoteNo, not this year.
VoteNo, I never do.
Recipe roundup
Stanley Tucci shares his recipe for the perfect martini, about which he says "[t]oo many people say too many things, and I wish they'd stop. The only thing that matters is that the martini exists." Bon Appetit
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Shaved Brussels sprouts salad
(The Culinary Institute of America)
This hearty salad balances savory with sweet with the use of Parmesan against oranges and pomegranate seeds. CIA Foodies
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These baked chicken fingers are a quick weeknight option for those short on time. A simple honey mustard dipping sauce gives the dish both a kick and some sweetness at the same time. Today
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Let's cook
Paratha with red kidney beans, green onions and tomato chutney
(The Culinary Institute of America)
Chef Rebecca Peizer from The Culinary Institute of America demonstrates an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.
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What's on tap
A number of wine grape growers in California's Sonoma Valley have long been innovating regenerative farming practices designed to create healthier soil by sequestering carbon, which also helps reduce greenhouse gas emissions. "Agriculture has a unique opportunity to be a part of the climate solution," said Karissa Kruse, president of Sonoma County Winegrowers.
Full Story: The New York Times (10/21) 
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Brad Pitt debuts 2nd Fleur de Miraval rose Champagne
(Pool/Getty Images)
Actor Brad Pitt, with Champagne house Pierre Peters and the Perrin winemaking family, has released Fleur de Miraval ER2 Champagne. The second version of the rose Champagne is expected to sell for $373 per bottle.
Full Story: Decanter (10/19) 
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Wine pick of the week from Decanter
Legras & Haas, L.T.S. Blanc de Blancs Brut, Grand Cru 2008
Legras & Haas, L.T.S. Blanc de Blancs Brut, Grand Cru 2008
The classic Blanc de Blancs Champagne our judges selected as Best in Show this year is, like their English sparkling wine choice, one that has been amply aged, and brims with the pleasures of age: a calm, steady mousse; refined aromas in which the fruit, bread and brioche of youth have given way to something deeper, stonier, more grounded in the natural world, the fruits calmed and sublimated, the acid profile rounded and smoothed while retaining all its energy. The 2008 vintage always promised much, though it was one which needed patience. That patience is amply rewarded in this pure, pristine, almost elemental wine. 100% chardonnay | Decanter World Wine Awards score: Best in Show, 98/100
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SmartBrief Originals: Food industry insights
Although the pandemic pushed many people to drink more alcohol than normal, a counter-trend has emerged as health-conscious consumers start scaling down on their alcohol consumption. New research on the "sober curious" by The Hartman Group shows the trend is being bolstered by a renewed focus on better-for-you products along with a demand for personalization in food and beverage, among other factors.
Full Story: SmartBrief/Food & Travel (10/18) 
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The future of food
Your take
Here are the results from last week's reader poll.
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Which '90s food and beverage trend are you most nostalgic for?
Poached pears
Espresso martinis
Baked brie
Sun-dried tomatoes
None of these -- I'd rather leave the '90s in the past
On the menu at the CIA
Spoon, slurp and enjoy soups for the season
Spoon, slurp and enjoy soups for the season
Chicken noodle, broccoli cheddar, clam chowder, French onion, and so many more -- soups come in a variety of styles, but one thing is for sure, they are the ultimate comfort food. Stir things up a bit this week with a CIA Foodies formula that will help you create sensational soups all season long -- no recipe required. Read more.
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Ham bone and collard greens soup
Ham bone and collard greens soup
This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally prepared to get the most meals out of a whole ham, but this CIA Foodies recipe uses a smoked ham hock, so you don't have to purchase and eat a whole ham to make it. Get the recipe.
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Feed Your Joy™ at CIAFoodies.com
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About the editors
Amy Sung
Amy Sung
Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world.

Now that I've got two little ones, time is of the essence when it comes to dinner. I'll definitely be trying the chicken recipe above, and pairing it with Stanley Tucci's martini, because like I said ... I now have two little ones under the age of 3. Plus, I'm a fan of mixing highbrow and lowbrow food and drink sometimes. One thing we always do when making martinis in our house is rinse the ice before pouring the ingredients into the shaker -- it helps clean off any residual flavors that most homemade ice tends to get in the freezer.
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