A few more chances to fire up the grill | Thomas Keller to host Zoom cooking class to support farmers | Ice cream maker churns out flavors inspired by historical figures
September 4, 2020
The Friday Feed
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A few more chances to fire up the grill
(Evan Wise/Unsplash)
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Firing up the grill for summer's last hurrah; Chefs dish on the future of the restaurant industry
Although there are technically still a few weeks of summer left on the calendar, Labor Day weekend has long served as summer's going away party. The days are getting shorter, students are going back to school (in whatever form that may take) and we're all scrambling to fire up the grill a few more times while the weather still allows.

If burgers are on your menu for the holiday weekend, check out this test from The Kitchn on the best shaping method for patties -- the results may surprise you. If you're using the long weekend to smoke some low and slow barbecue, this Food & Wine feature on regional barbecue sauces can shed some light on the origins of your hometown sauce or inspire you to try a new one.

The internet abounds with recipe roundups designed to help you make the most of summer's final days. Taste of Home offers up 60 grilling recipes from ribs to a peach and arugula salad, and Bon Appetit has 88 ideas from dips to drinks.

You can also use this weekend as an opportunity to support local restaurants. Eateries from Austin to Chicago are taking orders for Labor Day meals, some of which include burgers or cuts of meat to grill at home. These types of inventive specials are helping restaurants stay afloat while indoor dining isn't an option. Planning for the future is tough amid these uncertain times, but 23 restaurant industry leaders shared their hopes and predictions for the industry with Eater. Chefs and restaurateurs provide some food for thought on the changes they'd like to see in the next five years, from more inclusive work environments to better farming practices.
POLL QUESTION:
Have you ever purchased a meal kit from a restaurant with ingredients you cooked (or finished cooking) at home?
VoteYes, and I would purchase one again.
VoteYes, but I would not do it again.
VoteNo, but I would like to try it.
VoteNo, this does not interest me.
Recipe roundup
Acorn squash and a sunchoke puree accompany grilled lamb chops in this recipe that is perfect for easing into autumn. An herb salad brightens up the finished dish. Saveur
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Concord grape jelly
(The Culinary Institute of America)
This four-ingredient jelly preserves the sweet flavor of Concord grapes. If processed in a hot water bath, it will keep for up to one year. CIA Foodies
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Turmeric gives roasted cauliflower a golden hue in this vegan side dish. Pine nuts and pomegranate seeds add color and crunch. VegNews
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Let's cook
Beet, maple and balsamic shrub
(The Culinary Institute of America)
Shrubs have become popular because of their refreshing zingy flavor. This video shows you how to make this beautifully colored beet, maple and balsamic shrub. You can enjoy this brightly flavored shrub simply mixed with sparkling water, or as an ingredient in a whiskey cocktail. Float a few extra pink peppercorns and a bay leaf to garnish.
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What's on tap
Snoop Dogg gives the world gin for "Gin & Juice"
(Maddie Meyer/Getty Images)
Rapper Snoop Dogg has partnered with Keenan Towns, co-founder of Trusted Spirits, in the launch of his gin Indoggo. "We call it juicy and laid-back," Snoop Dogg said of the gin, which features strawberry and citrus-flavors and sells for $29.99 per bottle.
Full Story: People (9/1),  Vulture (tiered subscription model) (9/1) 
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C.J. McCollum of the NBA's Portland Trail Blazers, who partnered with Oregon's Adelsheim Vineyard on his McCollum Heritage 91 pinot noir line, will start selling his inaugural 2018 bottling this month on his website. While only 133 cases of the first vintage are available, depending on sales, production may be expanded for next year's vintage and could eventually include a single-vineyard pinot noir or rose.
Full Story: Capital Press (Salem, Ore.) (tiered subscription model) (9/2) 
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Jolie-Pitts to debut Chateau Miraval rose Champagne
Pitt (Amy Sussman/Getty Images)
Provence, France-based Chateau Miraval, jointly owned by Brad Pitt, Angelina Jolie and the Perrin winemaking family, announced it has set Oct. 15 as the release date for its first rose Champagne, Fleur de Miraval Exclusivement Rose. Pierre Peters Champagne estate owner and acclaimed winemaker Rodolphe Peters was recruited to create the rose, which he said took five years to produce and was undertaken in an effort with "the utmost secrecy."
Full Story: Wine Spectator (8/31),  The Drinks Business online (U.K.) (9/1) 
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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
Driven in part by the pandemic, US food consumers are becoming more focused on issues such as health, diversity and sustainability when it comes to their culinary choices, writes Hartman Group CEO Laurie Demeritt. This shift is creating challenges and opportunities for retailers and suppliers to engage with shoppers who "want to achieve culinary and cultural diversity without going too far outside of their comfort zone, skill set, or ability to prioritize time for food preparation," she writes.
Full Story: SmartBrief/Food & Travel (9/2) 
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The future of food
Your take
Here are the results from last week's reader poll.
Do you preserve any of your own foods through canning, pickling or other methods?
Yes, my larder is full of home canning projects.
 25.79%
I have tried it, but I don't do it often.
 35.64%
No, but I plan to start.
 9.22%
No, I'm not interested in canning.
 29.35%
On the menu at the CIA
Cook like a pro with the CIA!
(The Culinary Institute of America)
Ready to unlock the secrets of The Culinary Institute of America? Get started with DISH today and get exclusive access to recipes, menu planners, techniques, demonstrations, classes, discounts and so much more! For a limited time only, you will receive a FREE cookbook, courtesy of the CIA, when you start your free 7-day trial!
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Feed Your Joy™ at CIAFoodies.com
Classes  |    Bootcamps  |    Recipes  |    Membership
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 think crisp fall days are even better for grilling than the sweltering summer. Pizza is one my favorite dishes to do on the grill, since the coals get much hotter than my oven. If you want to try it for yourself, these tips from Food & Wine are a great starting point.

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.

The Eater article above really hits on what I agree are some important points for the restaurant industry -- and humankind. If you're interested in reading more about multiculturalism and diversity in the foodservice and hospitality industries, check out MFHA SmartBrief and sign up to receive it.

As for what I'll be cooking this weekend? I've been on a burrata kick, so depending on how adventurous I feel, I'll either go with this simple tomatoes and burrata recipe or step it up a notch with peaches, pickled peppers and pea tendrils.
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Don't listen to anyone who doesn't know how to dream.
Liza Minnelli,
actor, singer
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