Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

Menu Talk

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추가했습니다 three 년 전

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1
The Southwest’s Wildest Outdoor Art: From Lightning Fields to Sun Tunnels 30:55

5 weeks 전30:55

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리스트

30:55

A secret field that summons lightning. A massive spiral that disappears into a salt lake. A celestial observatory carved into a volcano. Meet the wild—and sometimes explosive—world of land art, where artists craft masterpieces with dynamite and bulldozers. In our Season 2 premiere, guest Dylan Thuras, cofounder of Atlas Obscura, takes us off road and into the minds of the artists who literally reshaped parts of the Southwest. These works aren’t meant to be easy to reach—or to explain—but they just might change how you see the world. Land art you’ll visit in this episode: - Double Negative and City by Michael Heizer (Garden Valley, Nevada) - Spiral Jetty by Robert Smithson (Great Salt Lake, Utah) - Sun Tunnels by Nancy Holt (Great Basin Desert, Utah) - Lightning Field by Walter De Maria (Catron County, New Mexico) - Roden Crater by James Turrell (Painted Desert, Arizona) Via Podcast is a production of AAA Mountain West Group.…

약 1년 전 37:32

MP3•에피소드 홈

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are.

Pat and Bret discussed that trend, and the fact that restaurants don’t pile on the better-for-you limited-time offers in early January the way they used to. Instead, they start rolling out later in the month, possibly in anticipation of slimming-down efforts that are renewed in the spring.

They rounded out the podcast with an interview Bret conducted with Yara Herrera, chef and partner at Hellbender in the Queens, New York, neighborhood of Ridgewood, who discussed the changing role of women chefs, her sourcing strategy and some of her favorite dishes. Give a listen.

190 에피소드

#Food #Arts #Menu Feed #Fast Casual

Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

Menu Talk

published 약 1년 전

MP3•에피소드 홈

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are.

190 에피소드

#Food #Arts #Menu Feed #Fast Casual

모든 에피소드

1 year 전25:14

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25:14

Menu Talk

1
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks 27:34

1 year 전27:34

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27:34

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent hot topics. The James Beard Foundation announced the finalists in the restaurant and chef categories, naming nominees in 22 categories, including both national regional honorees. While culinary skill and operational excellence still play into the awards, a positive work culture and community involvement are now key criteria for a nomination. And, since the pandemic, the foundation completely overhauled the program to bring more diversity into the awards selection process, including broader geographic representation. Pat and Bret weigh in on the revised criteria and discuss the cachet the James Beard Awards hold for the winners. Mike Freeman, CEO of McAlister’s Deli, joins the podcast to share the brand’s menu evolution. It started with breakfast catering, launched last year when the fast casual was under the former Focus Brands banner. “There’s been lots of attention placed on our catering innovation, expanding our reach from the beginning of the day to the end of the day.” Snacks, desserts, and beverages also got a refresh, and a new “semi-homemade” category provides takeout options. Speaking of beverages, new ones keep flowing out of the pipeline. Lately, we noticed orange creamsicle drinks on several menus. The nostalgic flavor taps into childhood summers. With summer fast approaching, we will probably see more of these retro frozen treats showing up on beverage menus.…

Menu Talk

1
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience 22:03

1 year 전22:03

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22:03

Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, normal operations ceased five weeks later, but the fine-dining restaurant survived and the chef’s food, which reflects his own culinary journey, continues to be appreciated by guests. Moncayo was born and raised in the suburbs of Barcelona and started cooking after his mother passed away when he was 13. He would accompany her to the market, carrying her bags for her as she shopped for food for their meals, and he continued to follow in her footsteps after her death, preparing meals for his father, who worked in a factory, and his older brother and younger sister. He realized that cooking was the field he wanted to go into when, as he searched for colleges to attend, the only thing that appealed to him was culinary school. After graduation he worked at some of the best restaurants in Barcelona until his mentor, Santi Santamaria of Can Fabes restaurant, invited him to work under him at Santi restaurant at the Marina Bay Sands resort in Singapore. Moncayo stayed in that city-state, working in various positions until he eventually opened his own restaurant, Bam! in 2013. During his stay in Asia he also visited Japan to learn about that country’s cuisine, and he fell in love with it. That influence is reflected in the food at Cranes, a restaurant named for the migratory birds. Moncayo says his own journeys have had a strong impact on his own cooking, so the name seemed appropriate. Listen as the chef-owner shares his culinary legacy and his approach to cooking and running restaurants. This interview was part of a new podcast series called Menu Talk, a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.…

Menu Talk

1
So long Menu Feed, welcome to Menu Talk 1:00

1 year 전1:00

나중에 재생

리스트

1:00

Menu Talk will still feature Pat Cobe, but now she'll have a cohost: Informa colleague, Bret Thorn with Nation’s Restaurant News. Both are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant and foodservice kitchens, including weekly interviews with chefs, operators and food professionals. Get ready for a new era of Menu Feed with Menu Talks!…

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Menu Talk « » Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

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The Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About

The Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About

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The Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About

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Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce