Ottolenghi was just the first sign. Google the name Yotam Ottolenghi or his London restaurant Nopi or his four eponymous delis and you also get eight cookbooks, three television shows and more articles in the food press than you can shake a pita bread at. Collectively, this empire gives a glimpse on what could be the Next Big Thing in global cuisine: Israeli food. Read on here: Israeli: New Cuisine on the Block
Labneh photo credit: say_cheddar license cc by 2.0
As the year comes to a close, it’s time to take a look into the coming food trends for 2016. We’ve touched on a few of these trends in our newsletters and blog articles such as the “root-to-shoot” (or “root-to-stalk”) style of cooking and the growing popularity of the poke bowl trend. But.. read on here: Food Trends for 2016
Did you know that January is National Egg Month? The versatile egg is one of the most frequently used ingredient across the world and what better way to use eggs than in a delicious breakfast? Now is a great time to evaluate your restaurant’s breakfast menu and add or revamp dishes. Here’s our list of five fabulous menu items featuring eggs. Read more here: January is National Egg Month
Near the end of each year, hospitality industry experts such as the National Restaurant Association, like to predict what food trends the new year will ring in. The NRA’s 2014 Culinary Forecast has the low-down on what diners will likely be noticing on their plates in the year ahead.