Korean chefs create an enclave of authentic cuisine in NYC | Nashville's ethnic eateries expand local palates | On the Plate
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December 17, 2014
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Korean chefs create an enclave of authentic cuisine in NYC
The growing number of Korean eateries in the New York City borough of Queens serve the area's Korean community, with dishes that emulate the country's authentic cuisine, said chef Hooni Kim. "A lot of the restaurants in Queens are opened by first-generation people, who know what's being served in Korea now," he said. The New York Times (tiered subscription model) (12/16)
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Nashville's ethnic eateries expand local palates
Nashville's La Hacienda, which began as a tortilla factory and was a market before it became a restaurant, is now a popular place for locals and visitors to enjoy authentic Mexican cuisine. Approachable restaurants like La Hacienda and International Market, a Thai marketplace, serve as points of entry for curious diners who want to explore ethnic cuisine. The Tennessean (Nashville) (tiered subscription model) (12/16)
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A Higher Standard of Farm to Table with Chef Stephanie Izard
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SmartBrief Originals
On the Plate: An original look at trends in restaurants and foodservice from SmartBrief
How cutting food waste can boost the top and bottom lines
Cutting food waste not only saves restaurants money but it can also create new sources of revenue, said Laura Abshire, director of sustainability policy and government affairs for the National Restaurant Association. Her advice to eateries looking to cut food waste: start with a waste assessment, track and adjust inventories and explore options including composting and food donation. SmartBrief/SmartBlog on Food & Beverage (12/17)
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Beverage News
Vintage spirits lend a taste of the past
As the retro cocktail movement gains steam at bars in Vancouver, British Columbia, bartenders are beginning to experiment with vintage cocktails, which are made with spirits that were produced between the late 1800s and the 1970s. "Once in the bottle, spirits don't change a lot, but the way that they were produced back in the day is a whole lot different from how they are now. What's more, a lot of the brands that were used in classic cocktails just aren't around any longer," writes Shaun Layton, bar manager at Vancouver's L'Abattoir. Scouting magazine (12/16)
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A Side of Business
Chefs head to Denver as restaurant scene booms
Denver is the second-fastest growing city in the country, and the Mile High City's restaurant scene is in the midst of its own growth spurt. Top chefs including Keegan Gerhard are passing up New York City and Chicago to land in Denver, where one recent month saw 40 new eateries open. National Public Radio (12/16)
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How restaurants give back at the holidays
Sticky's Finger Joint in New York City will donate 10% of the proceeds from sales of its gourmet chicken finger latkes to a charity that feeds the hungry. Some 90% of U.S. restaurants give back to their communities, according to the NRA, and eateries and chains around the country including Pinkberry, Chipotle and Tim Hortons have kicked off holiday fundraising efforts. Bustle (12/16)
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Other News
Local & Sustainable Spotlight
The downside to foraging
Foraging may be all the rage among top chefs and dedicated food enthusiasts, but it's not always practical -- or legal. Noma in Copenhagen, famous for its use of locally-sourced ingredients, puts new chefs through a rigorous training and relies on an expert forager for particularly tricky items. Modern Farmer (12/15)
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Star Ingredient
Mushrooms can add flavor boost to ground meat, study shows
The Mushroom Council is promoting studies that found benefits to blending mushrooms with ground meat. A study from the CIA and University of California-Davis found that mushrooms can enhance the flavor of ground meat. The Packer (Lenexa, Kan.) (12/16)
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CIA Offerings
Mushroom Meatloaf with Mushroom Gravy
Mushroom meatloaf
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Food for thought
I dwell in Possibility."
-- Emily Dickinson,
American poet
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