Uber takes bigger piece of the delivery pie with Postmates buy | Chefs share meal-prep tips to eat well and stress less | Are virus-themed sweets a tasteless stunt?
July 10, 2020
The Friday Feed
New this week
Uber takes bigger piece of the delivery pie with Postmates buy
(Marco Longari/Getty Images)
How you can literally cook restaurant meals at home; What the Uber Eats-Postmates deal means for your meal delivery
One of this week’s biggest food stories was Uber’s announcement that it will acquire rival delivery service Postmates. The consolidation of the two companies is likely to raise the price of delivery, analysts told Fortune. While you’re less likely to see discount codes and other promotions as a result of the merger, it may spur some tech updates on the delivery front. Postmates' use of delivery robots and Uber's foray into autonomous vehicles may lay the groundwork for new innovations, Electronics360 reported.

Options for delivery and takeout food continue to evolve as the pandemic gives many people pause about dining out. More restaurants are branching out with kits that let you recreate their dishes in your own kitchen. Insider's Lisa Paradise tested some dumpling kits from New York City's Brooklyn Chop House in this video. One benefit of getting ingredients from the restaurant: secret-ingredient spice blends you can't recreate at home.

If you've got the ingredients but are just looking for some chef inspiration, try one of the many chocolate chip cookie recipes making the rounds on the web this week. Austin, Texas, chef Tavel Bristol-Joseph demonstrates his method for humongous cookies in this video, and this roundup from Delish includes oatmeal chocolate chip cookies from Millie Peartree and a version made with brown sugar from Geoffrey Zakarian.
Recipe roundup
Marinated tomato, cucumber and watercress salad
(The Culinary Institute of America)
This simply dressed salad is all about the toppings. Crumbled feta cheese adds richness and tang, while spicy candied walnuts add crunch. CIA Foodies
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This cake, adapted from Gina DePalma's recipe in "Dolce Italiano: Desserts from the Babbo Kitchen," is a great way to use up surplus zucchini. The lemon glaze brushed over the warm cake hardens to a crunchy texture. David Lebovitz
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Shaking a shot of espresso with ice and sugar transforms it into a smooth and sweet beverage with a layer of luxurious foam. If espresso isn't within your reach right now, you can use other brewing methods to create concentrated coffee, such as a Moka pot or AeroPress. Serious Eats
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Let's cook
How to make a balsamic vinaigrette
(The Culinary Institute of America)
Balsamic Vinegar of Modena is a Protected Geographical Indication of the European Union. That means it can only be produced exclusively in the Italian provinces of Modena and Reggio Emilia. A classic balsamic vinaigrette is a recipe everyone should have at the ready. This recipe uses a 3-to-1 ratio of olive oil to vinegar to make a versatile vinaigrette that is perfect for dressing heartier greens such as arugula or romaine, or for roasted vegetables. See more recipes made with Balsamic Vinegar of Modena.
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What's on tap
San Diego-based Cutwater Spirits has introduced adult ice pops called Frozen Cocktail Spirit Pops in four varieties, each with 7% ABV and fewer than 80 calories. The line's flavors are gin melon, lime margarita, vodka mule and rum and cola.
Full Story: Glamour online (7/5) 
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The main reason behind the spate of celebrity-backed rose brands to hit the market -- such as bottlings from Kylie Minogue, Post Malone, Sarah Jessica Parker, to name a few -- is that rose is broadly popular and thus relatively low-risk, with Nielsen reporting US rose sales jumped 40% between 2018 to 2019, Gabrielle Moss writes. Meanwhile, most celebrity roses today are a collaborative effort, rather than simply endorsements, with well-established vintners that reliably turn out excellent wines.
Full Story: Wine Enthusiast Magazine online (7/9) 
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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
Restaurants face challenges as they reopen their dining rooms with new safety practices in place to reassure customers and new rules on mask wearing and social distancing that can be difficult to force diners to follow. "Consumer demand for restaurant dining is there as well as a want for normalcy, but there is nothing normal about this situation," NPD Group's David Portalatin said.
Full Story: SmartBrief/Food & Travel (7/8) 
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The future of food
Your take
Here are the results from last week's reader poll.
What are you tossing on the grill or smoker this weekend?
Meat -- I'm a carnivore when it comes to the grill.
A mix of meat and plant-based foods.
Produce and plant-based products all the way.
I don't plan on grilling this weekend.
On the menu at the CIA
Treat yourself or a friend and support future chefs!
(The Culinary Institute of America)
Now through Labor Day, when you buy a CIA gift card of $100 or more you receive a bonus card worth 20% of its value that can be used at any of our restaurants, or for a class or bootcamp, at any of our campuses in Napa Valley, Calif., San Antonio, Texas or Hyde Park, N.Y.

As a private, not-for-profit college, CIA's culinary education and student scholarships are made possible in part through revenues from our public classes, restaurants, stores and special events. By purchasing a gift card today, you help support future culinary leaders! Purchase your gift card today.
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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.

Iced coffee fuels my workweek, but I'm ready to mix up my weekend caffeine intake with something a little more fun. This weekend I'd like to try the 
Italian-style shaken iced coffee above, or one of these other recipes from Serious Eats.
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.

Ever since our espresso machine broke, I've been a huge fan of the AeroPress (we also brought it camping last weekend). Like Tricia, I'm also going to have to try Italian-style shaken iced coffee. I've also been dying to try dalgona coffee, which this blog says doesn't necessarily require instant coffee. 
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