With a growing interest surrounding the laws and regulations that govern the foods and beverages we grow, raise, share, sell, cook, eat and drink, an entire new area of law continues to emerge and take hold in academia across the country.
For many years, the only way for a busy restaurant to create signature pasta was to purchase what local distributors had to offer. At the same time specialty Italian restaurants in many cases made their own pasta.
Bust that myth! Independent restaurant startups have a first year success rate over 80%! Many experts predict over 30% of new restaurants will not survive their first year in business. A trusted local resource: Restaurantdata.com's Joe Dunbar and has found the closing rate is much lower.
The organizers of the Mediterranean Diet Roundtable (MDR) will host their first national event, to be held on Thursday, April 9, 2015 at the Graduate Center of CUNY University, New York City.
Sara Moulton, nationally recognized chef, television host, author and educator will join Ferdinand Metz, CMC, President emeritus of the Culinary Institute of America in a Culinary Demonstration on Monday, March 9, 12:30pm – 1:30pm on the show floor of the International Restaurant & Foodservice Show of New York.
Manhattan's super-luxurious Baccarat Hotel is not even open to the public yet, but already it has been sold for a record-breaking price of $2 million per room.
The New York Department of Health is reportedly pondering new standards that would require all fish for sushi and ceviche to be frozen, and some restaurateurs are not happy about it.
For some, delicatessen food is close to a religious experience. A tender, crumbling cut of corned beef steeped in its juices. A full-bodied garlic dill pickle.
As more and more restaurants are seeing the need for gluten-free dishes on their menus, it’s not just about the flours they use but also the equipment.