A Chicago-based food startup called Farmer’s Fridge — which stocks wood-paneled vending machines with fresh salads and the like — must treat its machines as restaurants in miniature, the New York City Department of Health and Mental Hygiene has determined. Farmer’s Fridge recently shut down all 55 of its machines in New York, which occupy hospitals and office lobbies with a goal to provide fresh food where it might otherwise be hard to come by.
But prepared food and salad greens come with a higher risk of food-borne illness, the department emphasizes. “The Health Department worked with Farmer’s Fridge to be sure their equipment would hold food at safe temperatures, and that foods were properly labeled and from approved sources,” the department told the Times. Farmer’s Fridge says it already takes careful temperature readings and uses software that won’t dispense expired goods. But they cooperated with the regulation effort, and now the company will pay the standard restaurant price of $280 per inspection to receive a letter grade on each machine — though regulators will suspend some conventions, like requirements for a bathroom.
— Comedian Amy Schumer and chef husband Chris Fischer made Page Six headlines with a big tip “more than double” their bill at Upper West Side restaurant Good Enough to Eat — but assuming they were heavily comped, it doesn’t sound out of the ordinary.
Morasa Polo or Javaher Polo is one of the most delicious, beautiful, and formal dishes that you can serve in ceremonies. You do not need a lot of time to prepare this dish but you have to use a wide variety of ingredient.
Javaher Polo Recipe with Chicken
Ingredients (for 6 to 7 people):
Rice: 5 Cups
Chicken Fillet: 500 g
Butter: 150 g
Orange Peel Slices (sweetened): 2 Cups
Pistachio Slices: 1 Cup
Almond Slices: 1 Cup
Barberry: ½ Cup
Brewed Saffron: 2 Tsp.
Citric Acid: As needed
Oil: As needed
Sugar: 1 Tsp.
Salt and Pepper: As needed
First prepare the rice like a regular Chelo and place it on the stove so it steams.
Meanwhile, in a suitable pan, add some butter and fry the onions in it, stir-fry the chicken fillets and spices and let the chicken cook with some water. Wash the barberries with cold water, and mix them with sugar.
Add a tablespoon of butter in another pan, add the barberry and sauté for a minute. Add the brewed saffron to the barberry as well.
To sweeten the orange peel, boil the slices four times each time for five minutes, pour them in a strainer and place in cold water for one hour. Next, for each cup of orange peel slices, add one cup of sugar and two cups of water.
You need to mix the water and sugar and place them on the heat. When the mix was boiling, add the slices and let them cook for 30 minutes on a gentle heat. Finally add the lime essence and remove it after a few seconds.
When the rice is completely ready and steamed, serve it in a suitable dish with the chicken decorate it with the nut slices, orange peel, and barberries.
Tip: You can soak the pistachio and almond slices in water and sugar so they have a better taste. Also, in the last 10 minute of steaming the rice, you can wrap the nut slices with some butter (separately) in a piece of aluminum foil and place it on the rice so they soften.
First, rinse the rice with water and soak. Then knead the ground meat with the two of the onions (grated) and spices. Form the mix into small meatballs and fry them in a pan with some oil. Then stir them with the remaining onion (diced) until they are golden.
After cooking and draining the rice, add the meatballs and fried onions between layers of rice and let it steam. If you want to have a more formal rice, you need to drain the rice sooner than the usual.
In the meantime, slice the sour orange peel and pour it in water and let them cook for a while. Remember to change the water several times to remove any bitterness completely.
Finally, after changing the water for 3 to 4 times, stir the slices with the lime juice and rose water. If you prefer sweet tastes, we can add a tablespoon of sugar too.
Next, wash the almonds and sauté with the barberry. Stir pistachios with raisins as well.
Finally, serve the rice in the dish and decorate it with a variety of slices and saffron rice. Remember that decorating this dish is very important. Nooshe Jan!
Few commodities are as tricky to navigate as chicken wings. After all, there are only two wings available per chicken, so supply is limited.
Our football-induced obsession with wings doesn’t help the supply/demand volatility. Though pricing instability is for restaurant operators to figure out, figure out they must since we consumers hanker for wings year after year after year. That’s especially true this year, with wings servings up 5% from the prior period, according to the NPD Group.
As we transition into November, and into the throes of football season, chicken wings are yet again taking flight. Just take a look at Wingstop as an example. Earlier this week, the company reported a 12.3% increase in same-store sales for Q3, the highest comps in the industry thus far (and by far).
David Portalatin, NPD’s vice president, food industry adviser, said Americans have consumed nearly 1 billion servings of wings this year (942.5 million servings).
There are a few reasons for this growth. The wing category is changing and blurring and innovating in a way that it’s never quite done before. Namely, there are more wing concepts—Wing Zone, Wingstop and Buffalo Wild Wings among them. These players are relatively new compared to some of the legacy brands in the restaurant space, conceived in 1993, 1994 and 1982 respectively (for context, McDonald’s has been around since 1955).
There are also smaller, yet growing, wing concepts, like East Coast-heavy Atomic Wings, Nashville-based The Wing Basket, emerging Epic Wings, college campus staple Wings Over and more. This doesn’t even count the pizza joints, including Domino’s, Pizza Hut and Papa John’s, that have leaned heavily into wings, and KFC, which just added wings to its permanent menu, a rarity in the QSR category. (Notably, McDonald’s Mighty Wings launch in 2013 was an abject failure).
A growing category combined with innovation (both flavors and cuts) and more accessibility and you’ve got a perfect storm for increased consumption.
“I’ve always believed that there are big, established behaviors in American eating patterns and one of those is that we love wings,” Portalatin said. “When companies in the marketplace do things that are new, innovative, exciting, or there are companies that are building new stores and growing, the consumer responds favorably to that.”
Consumers clearly responded favorably to Wingstop this past quarter. The chain’s same-store sales growth came despite wing prices being up nearly 23% this year. To navigate the commodity headwind, Wingstop launched a national test on whole wings.
“This test is key to our strategy of mitigating the volatility that we see in markets due to the price of bone-in chicken,” CEO Charlie Morrison said during the earnings call. “Overall, we were pleased with what we learned from the test and we’ll use our learnings to continue to find ways that we can leverage purchasing whole birds as a way to mitigate the volatility of wing prices.”
Wing Zone took a similar approach, introducing thigh wings in all of its domestic locations in early August. CEO Matt Friedman said the launch has been successful so far.
“We had high expectations on guest feedback and we are seeing 70%-plus success with two key questions: ‘Would you order thigh wings again?’ and ‘Would you recommend thigh wings to someone you know?’ Each week, we are seeing more and more orders, showcasing continued success of the launch,” he said.
Beyond that customer feedback, Friedman said the company is better able to control costs with the new product.
“We started to explore additional chicken items that were unique and lower cost. Traditional wings continue to be in great demand and prices have been higher this year. Wing Zone locked in a fixed price on traditional wings, so that has had a great impact on reducing food cost,” he said. “Chicken thighs, consisting of dark meat, are approximately 50% less than wings. We have been able to reduce our food cost by 2.5% through innovation and increased buying power.”
Friedman adds that Wing Zone’s research shows it is the only wing-themed restaurant to offer a thigh wing.
“I believe this is the most innovative menu item we have launched in our 26-year history. I cannot recall a menu item being in research and development for this period of time,” he said.
Portalatin does question use of the word “innovation” when it comes to these types of approaches, but admits the newness of products like thigh wings will turn on plenty of customers nonetheless.
“It’s the same with boneless wings. Are they truly under the banner of innovation? Maybe it’s not the right word, but the American consumer loves to try new things especially if we’re already familiar with it,” he said. “We love wings. We always have. If you give us new flavors, forms and shapes, we’ll try it.”
He adds that restaurant operators are forced to think beyond the traditional wing because of the supply chain squeeze.
Still, wing innovation extends beyond cost cutting/supply chain opportunities. Chicken is certainly a versatile protein, and wing purveyors have not been shy in experimenting with new, bold flavors accordingly—something more consumers are demanding. Wing Zone currently has 17 flavors, rolling out one or two new flavors each year. The chain plans to launch its newest flavor, Nashville Hot BBQ, in March 2020 to coincide with the NCAA Basketball Tournament.
KFC already has a Nashville Hot offering for its wings, alongside Buffalo and Honey BBQ. Wingstop recently launched limited-time Ancho Honey Glaze and Harissa Lemon Pepper flavors to add to its 11 original flavors.
These aren’t flavors you’d find from a time machine trip back to 1993.
Wings’ popularity can also be attributed to accessibility. Wingstop has generated a significant amount of investor confidence because of its digital prowess. For Q3, digital sales represented 36% of domestic systemwide sales, pushing toward the chain’s goal of “digitizing every transaction.” Most of Wingstop’s transactions (75%) are takeout orders, and the chain continues to ramp up its delivery capability, with 90% of the system expected to offer the channel by the end of the year.
Meanwhile, 80% of Wing Zone’s thigh wing orders are coming from its online channel, Friedman said.
Speaking of accessibility, KFC now delivers its wings and offers a subscription service for its most fervent fans. That subscription service sold out in about two hours, by the way, underscoring the demand for this product. Further, at just over 4,000 domestic units, KFC’s footprint is significantly deeper than any other wing concept (Wingstop has about 1,110), which means this permanent menu addition and the chain’s quick-service model could very well be a game changer for the wing category and its supply.
“Wings have become popular across all restaurant formats, so it doesn’t surprise me that someone in QSR wants to make a play in this space,” Portalatin said. “The competition is already intense and is getting more intense. But it’s a big enough market for a lot of people to play in.”
Of course, such intensity means there could be supply chain challenges down the road. Perhaps that’s why these new cuts and flavors and channels are, indeed, innovative.
“When there are two wings on the bird, the demand for wings outstrips the ability of the supply chain to keep up. Restaurants are forced to innovate in a way that is outside of a straight commodity wing. We’re seeing that diversity now,” Portalatin said. “It will be important for this innovation to continue for the growth to continue.”
I have covered the restaurant industry since 2010 when I was named editor of QSRweb. I later added fast casual and pizza beats to my portfolio as editorial director of foodservice media. This coverage spanned the gamut of topics that make up the foodservice space, from marketing and customer service, to the supply chain and display technology. My work has been featured in publications around the world, including NPR, Bloomberg, The Seattle Times, Crain’s Chicago, Good Morning America and Franchise Asia Magazine. I continue to serve as a contributor for many publications, including QSRweb, Food Dive, Innovation Leader and the Digital Signage Federation.
The Popeyes fried chicken sandwich that kicked off last summer’s Great Fried Chicken Sandwich Wars returned on Sunday. And judging by my experience in getting one, the buzz around the sandwich is back, too. Popeyes announced the sandwich’s return last week, in time for National Sandwich Day. The signs were up, but there was no sign of the sandwich.
“Sunday at 10 am sharp,” the counter clerk told me, via the drive-thru intercom. “You better get here early.”
I hadn’t been planning to be there at the opening bell, but I woke up in time, thanks to the end of Daylight Savings Time. So, I bundled my 91-year-old aunt, Maxine Clapper, into my Prius and set off.
The scene. We arrived at 9:50 am to find a knot of people waiting outside the door, and 14 cars in the drive-thru and the parking lot. We were car No. 11 in the drive-thru.
But at 10 am, we were told there was a delay. The restaurant would open at 11 am, despite the instructions we were given and the hours posted on the door .
The delay wasn’t explained, but the restaurant then posted “cash only” signs which made me think it might have been a credit card processing issue.
The wait. We contemplated leaving, but decided to stay. Around us, others stayed, too, including the group at the door. A manager eventually came out and gave those people numbers so they could go wait in their cars in the 37F cold.
As the 10 am hour ticked by, more people arrived. The drive-thru line re-formed, and eventually, it stretched down the side of the restaurant, through the parking lot, past the front of the restaurant and onto the road outside.
They were determined to get one this time. And after the restaurant doors finally opened at 11 am, the first customers emerged, holding their Popeyes bags high in victory.
It took us about 25 minutes to get up to the drive-thru window and collect our sandwiches. We pulled into a parking lot space, and opened the bag. On Friday, I stopped by my local Popeyes near Ann Arbor, Mich., just to see if it had arrived early.
The sandwich. This iteration of the Popeyes fried chicken sandwich seems identical to the previous version. For $3.99, you get a generous portion of fried chicken breast, a dollop of mayo, two pickles and a soft bun.
If anything, the chicken was even more moist than last time, perhaps because it was prepared in the morning rather than afternoon.
And the pickles seemed thicker, almost a little too thick for a sandwich. We both took them off the sandwich and ate them as a side dish.
Since I’d tried it before, I was curious what Maxine thought of it.
She pronounced it “good,” her all-purpose compliment for something she enjoys eating, and said she would have one again if I brought it home to her. (She’s not from the eat-in-your-car generation, which is understandable.)
She was unable to finish her sandwich, which seems a little large for elderly appetites. Popeyes would do just fine if it made a chicken sandwich slider.
The buzz. A huge advantage to this Popeyes launch, of course, is that it took place on Sunday, when its main rival, Chick-fil-A is closed, and something Popeyes touted in its run up to the chicken sandwich’s return.
That Sunday availability is likely to result in a big launch day.
As we drove off, I counted 25 cars waiting in the drive-thru line, and the parking lot was nearly full. I asked the counter clerk how many she thought they would serve, and she estimated it would be more than 100.
Based on the early demand, they most likely sold them all by the end of the lunch hour.
Business may not keep up at that rate, and Popeyes might not get the massive marketing boost that the chicken sandwich generated last time.
But at least for now, it has successfully fired its second shot.
I’m an alumni of the New York Times and NPR. I learned to cook from my mom, and studied with Patricia Wells and at Le Cordon Bleu. E: firstname.lastname@example.org T: @mickimaynard I: @michelinemaynard Sorry, I don’t honor embargoes.
Bucatini Cashew-Kombu Cream at Osteria 57 in New York City.
National Pasta Day is coming soon. While October 17 may be a great excuse to try a new pasta dish, these options are so incredible that we recommend enjoying them all year long. Starting today, ideally.
At Osteria 57 in New York City, this is a vegan pasta dish with incredible Japanese Umami flavor. The dish is made with cashew-kombu cream, Mediterranean pesto, Sorrento lemons and breadcrumbs to give it a fresh, satisfying Mediterranean taste with rich, savoriness from the umami flavor. “It’s uncommon to think ‘vegan’ when you hear of Italian cuisine since most dishes have meat and/or cheese. So I thought of a pasta that I can serve my customers that’s packed with flavor and combines ingredients from my two favorite cuisines- Italian and Japanese. Knowing that a majority of umami flavor in Japanese cuisine stems from kumbu, I decided to create a cashew-kombu cream sauce and flavor it with ingredients that reminds me of the southern region of Italy. There’s fresh basil, parsley, sun-dried tomatoes, white fennel, capers from Sicily, lemons from Sorrento with the cream sauce as a clear tribute to the magic of ingredients,” said chef Riccardo Orfino.
Wagyu Pappardelle at Margot Los Angeles.
At Margot Los Angeles, this dish is made with Einkorn wheat and ragu Bolognese. “Our Pappardelle is the most unique pasta dish on offer right now at Margot. It’s made from heirloom einkorn wheat that is milled weekly for us by a local grain mill. It’s served with a Bolognese sauce made with wagyu beef that’s simply delicious,” says executive chef Michael Williams.
Blue Crab Carbonara at The Wilson in New York City.
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At The Wilson in New York City, this dish is made with spaghetti, guanciale, Calabrian chilies, basil crumbs. “We make ours with rustichella spaghetti, EVOO, guanciale, garlic, calabrian chilies, and blue crab. Finished with butter, parmesan cheese, black pepper and chives. Garnished with pangrattato, which is bright green basil bread crumbs, and grilled lemon. It’s a fun and modern spin on an already delicious classic,” said executive chef, Stephany Burgos.
Chickpea Pasta at Electric Lemon at Hudson Yards in New York City.
At Electric Lemon at Hudson Yards in New York City, the Chickpea Pasta is a linguini type noodles topped with a fresh tomato sauce made à la minute. Chef Kyle Knall roasts garlic, shishito peppers and basil in a pan then squeezes skinless sun gold tomatoes to make a fresh, vibrant sauce that coats the gluten free pasta without being too rich. The dish is then garnished with fresh basil and halved sun gold tomatoes. “We wanted to make a true chickpea pasta that was actually gluten free. So we took the ratio that we would normally use for our traditional dough with farm egg yolks and switched out the pasta flour for chickpea. This keeps the dough soft and rich,” said chef Kyle Knall.
Squid Ink Linguine
Squid Ink Linguine at Siena Tavern in Chicago.
Forget the lobster roll and the bisque because black is the new… black at Siena Tavern in Chicago with Top Chef alum, Fabio Viviani’s Squid Ink Linguine. Having a celebrity chef behind the Italian restaurant’s menu guests know dishes served there are going to be amazing and delicious which includes his Squid Ink Linguine served with a lobster tail and spicy lobster sauce. Not only is this dish one of the most popular entrees served at Siena Tavern, but it is also eye-catching with its shocking color. Although, the silky black-hued pasta is not the only reason this dish is so popular; the flavor of the dish also credits to its acclaimed fame. Given the extra dimension the squid ink linguine gives off, chef Viviani complements it with a grilled lobster tail served on top while a spicy lobster cream sauce is mixed in with it. “As much as I love making traditional pasta dishes, I knew I needed to make Siena Tavern’s Squid Ink Linguine a little different,” said executive chef Fabio Viviani. “Mixing the squid ink’s rich and briny flavor with a lobster’s mild and sweet flavor, there needed to be a spice to make a lasting impression which I made the sauce to be a spicy lobster cream sauce.”
Duck Confit Risotto
Duck Confit Risotto in New York City at ATRIO Wine Bar & Restaurant.
ATRIO Wine Bar & Restaurant
In New York City at ATRIO Wine Bar & Restaurant, a combination of sautéed butternut squash, wild mushrooms, dried cranberries, and wilted kale folded into arborio rice that is immersed in a rich duck broth. White balsamic pearls are dotted on top for a tangy finish. A major trend we’ve noticed that has returned is the use of duck on culinary menus. This is a bold and flavorful meat that can be used in a wide variety of dishes; we have added duck to our risotto and flatbread for fall,” said executive chef Enrico DeOcampo of Conrad New York Downtown.
Chicken Sausage Rigatoni
Chicken Sausage Rigatoni at Thalia in New Orleans.
At Thalia in New Orleans, chefs Kristen Essig and Michael Stoltzfus just gave a seasonal update to the chicken sausage rigatoni. The fall version of the beautiful pasta dish is made with housemade sausage and pasta served with pumpkin, shiso, and sage, then finished with shaved parmesan. This dish embodies what we love about fall. The pumpkin and sage add those flavors that we love about fall, while the shiso adds a brightness.
Not Your Nonna’s Bolognese
Not Your Nonna’s Bolognese at Mi’talia Kitchen & Bar in south Miami.
At Mi’talia Kitchen & Bar in south Miami, this twist on a classic Bolognese over delivers on the pasta. Featuring two (!) types of pasta, a slow braised veal, pork and beef Bolognese sauce is mixed throughout pappardelle and ricotta gnudi before being topped with parmesan cheese and fresh basil. The hearty sauce pairs well with the light gnudi, and bright pop of basil. “Italy has always astounded me with its culture and beauty. That beautiful sun-filled country is a huge source for culinary inspiration for me, and Mi’talia dishes are my versions of these flavors,” said chef Janine Booth.
Carbonara in a Jar
Carbonara in a Jar at Siena Tavern in Chicago.
If there is something Top Chef alum Fabio Viviani is an expert on making, it’s pasta. The Italian chef’s Carbonara in a Jar served at Siena Tavern is not only cooked perfectly al dente and tastes delicious but also an interactive dish as it is prepped and finalized at the table utilizing a mason jar. The ooey and gooey pasta dish initially fills the mason jar with gemelli noodles and then layers of crispy pancetta, parmesan cream, spinach, egg yolk and pecorino are added on top. The mason jar is served to the table in its deconstructed form and ready to be finalized by the chef who shakes it tableside, ultimately breaking the egg yolk and mixing the other ingredients to finalize the Carbonara in a Jar. “One of my favorite things to do as a chef is go out in the restaurant and talk to the guests who are eating my food,” said executive chef Fabio Viviani. “The Carbonara in a Jar not only allows me to talk to my guests, but I also get to serve them their meal.”
Zucchini Pasta at HandCraft Kitchen & Cocktails in New York City.
HandCraft Kitchen & Cocktails
At HandCraft Kitchen & Cocktails in New York City, this is zucchini noodles, roasted kale, charred tomatoes, portobello mushrooms, pistachio nuts and Asiago cheese. If you follow the Whole 30 diet, you can ask the chef to hold the cheese. If you want to add a little protein, you can request the addition of chicken, steak or pulled pork. “Our Zucchini Pasta is one of our best sellers and I think it’s because it’s so versatile. It’s a vegetarian dish that you can easily make Whole 30 compliant by ordering it without the cheese, or you can add chicken, steak or pulled pork if you’re a meat-lover. All these options and it’s delicious no matter how you order it,” said Chad Gaudet, co-owner of HandCraft Kitchen & Cocktails.
House-Made Campanelle at The Hive in Bentonville, Arkansas.
21c Museum Hotels
At The Hive in Bentonville, Arkansas, they showcase the unique culinary identity of Arkansas and the region’s farmers and producers. Chef Matt McClure’s cooking pays homage to the High South, highlighting local ingredients such as wild mushrooms, basil puree and pistachio found in the campanelle.
Siamese Agnolotti at Casa Nonna New York.
Casa Nonna New York
At Casa Nonna New York, the filling of this house-made two-sided ravioli pasta consists of veal ragu on one side with spinach and taleggio cheese on the other side. The ravioli rests on top of a truffle pecorino fonduta sauce and is finished with beech mushrooms and a drizzle of marsala glaze. “Siamese Agnolotti is one of our most popular pasta dishes as you can experience a vegetarian and meat option in just one bite! The beech mushrooms add a cashew-like flavor and when combined with a drizzle of the marsala glaze and truffle oil, you get a sherry sweet taste. Plus, it’s a great pasta that pairs really well with most known Italian wines like Chianti, Montepulciano and Sangiovese,” said Atilio Ramos, chef de cuisine.
Spaghettini Freddi Benedetto Cavalieri
Spaghettini Freddi Benedetto Cavalieri at La Cucina at Il Salviatino in Fiesole, Florence.
At La Cucina at Il Salviatino in Fiesole, Florence, an upscale twist on a classic, this chilled spaghetti dish features fresh prawns tossed in Tuscan citrus fruit delicately served over al dente spaghetti, garnished with colorful edible wildflowers sourced from Il Salviatino’s orto — organic orchard and herb garden. “I love how refreshing this dish it. We are really lucky to have a big organic garden right on our property grounds where we source fresh herbs and vegetables daily. Almost 100% of our ingredients are sourced from Tuscany; generally we don’t need to go far to find the best quality, most of the time it is right around the corner,” said executive chef Silvia Grossi.
Fettuccine at La Ventura in New York City.
At La Ventura in New York City, housemade fettuccine with poblano peppers, littleneck clams, garlic, chili flakes and lemon. “Our fettuccine is the perfect way to celebrate National Pasta Month because it gives a nod to classical old school pasta and white clam sauce. It is super garlicky with chili flake, butter and lemon that keeps it packed with flavor the entire way through,” said executive chef Peter Lipson.
Cacio E Pere
Cacio E Pere on New York City at Felidia.
In New York City at Felidia, pear and pecorino ravioli with crushed black pepper. “After all these years, I love to make this; it’s such a simple yet delicious dish and is still a favorite among the guests year-round!” said executive chef Fortunato Nicotra.
Rigatoni with Heritage Pork Ragu
Rigatoni with Heritage Pork Ragu in New York City at OTTO Enoteca e Pizzeria.
OTTO Enoteca e Pizzeria
In New York City at OTTO Enoteca e Pizzeria, rigatoni with Heritage pork shank braised with onions, Calabrian chilis, and tomato sauce. “This is one of our signature pasta dishes that’s perfect to celebrate with on National Pasta Day! There’s no shortage of flavor here, and as a butcher, I love using high-quality meat from our longtime purveyor Heritage Foods!” said executive chef Gaetano Arnone.
Spaghetti Special at Carmine’s.
At Carmine’s, already known for their massive portions, the legendary Carmine’s is serving up a Spaghetti Special for the entire month of October. The special comes with five pounds of spaghetti served alongside a gallon of sauce – pomodoro, bolognese, marinara or vodka. The dish is designed to feed eight-ten people. “What Carmine’s does best is massive portions of food served family-style so this special is designed for even bigger groups to gather and enjoy heaping platters of pasta with their favorite sauce!” said director of culinary operations Glenn Rolnick
Mezzelune Pasta At Lupa in New York City.
At Lupa in New York City, a seasonal pasta dish made with honeynut squash stuffed lune with sage brown butter and toasted hazelnuts. “Honeynut is my favorite Autumn squash. Specifically bred for their sweetness, they make an incredible filling for ravioli. Mezzelune pasta is a great shape because of the crescent moon shape which resembles the fall months and looks amazing on the plate” said executive chef James Kelly.
Pistachio Pesto Spaghetti
Pistachio Pesto Spaghetti at Gelso & Grand in New York City.
Gelso & Grand
At Gelso & Grand in New York City, toasted pistachio, fresh basil, Parmigiano Reggiano mixed with spaghetti. “Since our restaurant is located in the heart of Little Italy, we wanted to offer a bright-tasting pasta that would whisk guests away from the hustle bustle of New York for a moment and to let the flavors of the dish sink in. The pasta itself is a delicious twist on an Italian classic, that’s traditionally prepared with pine nuts, and perfectly balanced with the freshness from the basil,” said owner Nima Garos.
California Sea Urchin and Angel Hair Carbonara
California Sea Urchin and Angel Hair Carbonara at Tocqueville in New York City.
At Tocqueville in New York City, this signature appetizer at Tocqueville has been on the menu since the restaurant opened in 2000. The dish features California sea urchin and angel hair carbonara with sea lettuces and lime-soy butter. “In my opinion Sea urchin and egg yolk is a perfect match, the velvety texture of the softly scrambled yolk with the sauce is pure decadence, against the al dente pasta, it all really works well together!” said chef and owner Marco Moreira.
Linguine ai Frutti di Mare
Linguine ai Frutti di Mare t Primavera Ristorante.
At Primavera Ristorante, a family-owned and operated Italian restaurant located in Coronado, Calif., will celebrate National Pasta Day with a featured entrée swimming in flavor: linguine ai frutti di mare, made with fresh tomato, shrimp, mussels, and baby clams atop linguine with light saffron sauce. The restaurant will also have an array of signature pasta dishes available, including: portobella alla bianca, portobello mushroom-filled ravioli with sundried tomato and dill cream sauce; pappardelle alla Bolognese with veal, pork and beef ragu, dried chile oil and mascarpone; and spaghetti alla carbonara with sautéed pancetta and sweet peas in a rich parmigiano cream sauce. Buon appetito!
Fall is peak foodie season—and packed with great culinary events, from coast to coast. If you’re hungry for a culinary adventure this autumn, try these standout food festivals. They’re as fun as they are delicious.
The South Beach Seafood Festival is much like the Miami neighborhood that gives it its name: chic, glossy and very VIP.
This weeklong event includes ticketed dinners where cutting-edge chefs do their stuff in exclusive locations.
Star chefs doing innovative things with expensive ingredients is a big part of the event. But there are still plenty of affordable, family-friendly activities to enjoy.
Pop-up cafes will serve great inexpensive food in the balmy air. DJs will spin music. And the Milam’s Markets Culinary Showcase Kitchen will feature live cooking demos, so attendees can sharpen their kitchen skills.
People in Arkansas take their cornbread seriously.
That’s all to the culinary benefit of visitors to this late-October event in Little Rock’s fashionable SoMa district.
But great cornbread isn’t all there is here. There’s also live music and artisan booths, heaps of Southern cooking besides cornpone and lots of debate about those eternal cornbread questions: White flower or yellow? Sugar or no sugar? Baking pan or cast-iron skillet?
The festival peaks with a cornbread baking competition that Southern foodies take very seriously. Festival attendees get to vote for the winner, so get ready to sample lots of the big-flavored golden stuff that gives this event its reason for being.
Just shy of Wisconsin’s northern border, the small town of Eagle River celebrates one of autumn’s quintessential foods. More than 40,000 visitors buy 10,000-plus pounds of fresh and dried cranberries there each October. Impressive for a town with a population of 1,500.
The event is both culinary and educational. Sure, visitors will get their fill of cranberry pancakes, cranberry sausages, hot cranapple cider and shredded cranberry pork sandwiches. But they can also tour the local cranberry marsh to learn about the role that this tiny red fruit has played in Eagle River’s economy and culture over the centuries.
And to round out a long weekend of fun, there’s an art show, an antiques market and live entertainment.
A big festival in a small town is great. But a small festival in a big city can be just as delicious.
Each October, New York City’s Lower East Side celebrates its immigrant history with Pickle Day. In a nod to the neighborhood’s long-ago pushcart market, vendors line three city blocks with pickled everything, courtesy of local restaurants and other picklers.
There’s also live music, face painting, carnival games and a giant talking pickle.
If you don’t actually make it to lower Manhattan to give pickled watermelon, kimchi or good ol’ pickle-on-a-stick a whirl, you can still get in on the fun. The festival sells whimsical Pickle Day merchandise online. It’s perfect for pickle enthusiasts everywhere.
Don’t worry. There’s no actual roadkill at this festival. But if it was called the “West Virginia Wild Game Cook-off,” it just wouldn’t be as fun.
And fun is at the heart of this quirky event in the tiny town of Marlinton, West Virginia. At the end of each September, inventive chefs assemble here from all over the country.
They join locals in taking a gourmet approach to ingredients ranging from the humble—like squirrel, deer and rabbit—to the exotic—think iguana, snapping turtle and wild boar.
In addition to the chance to try once-in-a-lifetime dishes like squirrel gravy over biscuits and teriyaki-marinated bear, visitors get to enjoy a bit of true Americana. Come for the rabbit Alfredo, stay for the square dancing and Miss Roadkill contest.
Ready to taste your way through fall? With these mouthwatering food festivals on your calendar, this could be your most appetizing autumn yet.
A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.
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When Popeyes launched its fried chicken sandwich on August 12, it got a lot of positive attention — the Twitter announcement got more than 31,000 likes, which is pretty impressive considering that their posts usually get less than 400. What the world didn’t know was that tragedy was soon to strike. Popeyes ran out of chicken sandwiches before the month was over. But what’s the real reason it disappeared? And when will the Popeyes chicken sandwich be available again, if ever? To find out, we have to go back to the beginning. For the longest time, Popeyes only sold chicken pieces and tenders, with no sandwiches on their menu. They have a loyal fan following nonetheless, including the late Anthony Bourdain, who is said to have once eaten at a Popeyes buffet for three days in a row. The Popeyes chicken sandwich, made with their signature crispy fried chicken on a spicy mayo-slathered brioche bun and topped with pickles, was bound to be a hit with fans, but it had a few competitors who wanted to make their presence known when the newcomer started getting attention. Chick-fil-A, a big name in the chicken sandwich game, was compelled to tweet out an equation alluding to the fact that they have the original chicken sandwich, stating: “Bun + Chicken + Pickles = all the [love] for the original.” Popeyes wasn’t having it, tweeting a simple “… y’all good?” in response. While Chick-fil-A’s tweet got more than 23,000 likes, the reply from Popeyes got almost 325,000. Round one goes to Popeyes. Wendy’s, with its notoriously on-point Twitter game, also tried to get in the fight, posting a tweet that said: “Y’all out here fighting about which of these fools has the second best chicken sandwich.” But once again Popeyes’ reply — “Sounds like someone just ate one of our biscuits. Cause y’all looking thirsty.” — got way more engagement from customers. The fast food chicken sandwich war has officially begun. It’s not just social media hype, either. The masses seem to agree that Popeyes chicken sandwich really is superior to Chick-fil-A’s chicken sandwich, calling it better and cheaper. CBS This Morning’s Gayle King, who called 15 different Popeyes locations trying to get her hands on one, said on her first bite, Even celebrity chef Emeril Lagasse gave his version of a five-star review. He posted on Twitter that he was about to try the Popeyes chicken sandwich, and when a fan asked what he thought of it, Lagasse replied with two explosion emojis, the picture version of his famous catchphrase. But not everyone managed to try one of the chicken sandwiches. Just 15 days after they launched, Popeyes made an announcement on Twitter, dashing the dreams of hopeful diners. “Y’all. We love that you love The Sandwich. Unfortunately we’re sold out (for now).” A Popeyes spokesperson told CBS why the sandwich sold out so quickly, explaining: “The demand for the new Chicken Sandwich in the first few weeks following its launch far exceeded our very optimistic expectations. In fact, Popeyes aggressively forecasted demand through the end of September and has already sold through that inventory.” The chain hasn’t said exactly when the Popeyes chicken sandwich is coming back, only that they, along with their suppliers, are quote, “working tirelessly to bring the new sandwich back to guests as soon as possible.” If you want to know the second it becomes available, you can download the Popeyes app and enable push notifications. You’ll get an alert as soon as the sandwich hits stores, so keep gas in your car and a go-bag by the door, because you never know when the call might come. And don’t worry — once the Popeyes chicken sandwich becomes available it won’t be disappearing again. According to a Popeyes spokesperson, the chicken sandwich is permanently on the menu. That’s great for fans of the chain, but the question remains: What are we going to do with ourselves while we wait for its return? Watch the video to find out the real reason Popeyes ran out chicken sandwiches! #Popeyes#Chicken#ChickenSandwich
Pat Brown isn’t an inventor so much as a reinventor. He sees something that works, but not well, and figures out how to do the same thing, only a lot better. And along the way, he’s reinvented himself into perhaps the most unlikely entrepreneur in Silicon Valley.
Brown trained as a pediatrician but, seeing that genetics figure prominently in diseases such as cancer, repurposed himself as a scientific researcher. Within a few years, he’d created something called the DNA microarray, a technology that has allowed scientists to better study genetic code. It was a breakthrough, and for most people that would be a career peak. Not Pat. In 2001, frustrated by limited worldwide access to scientific research, he co-founded the Public Library of Science, a radical revision of academic publishing.
A decade later, he saw a vastly greater inefficiency: meat. Raising and killing animals, he realized, is an environmentally expensive way to produce protein, demanding tremendous amounts of water, land, and energy. “There’s a $1.6 trillion global meat and poultry market being served by prehistoric technology,” he fumes. So Pat, then at Stanford, ditched academics for startup life. Today, he’s the founder and CEO of Impossible Foods, a company that’s reinventing meat.
Unlike entrepreneurs who tally their startups like animal heads mounted in a man cave, Brown wasn’t looking to add founder to his résumé. “I couldn’t have imagined myself doing this,” he told me over a lunch of Impossible burgers in Redwood City, California. “But the most powerful, subversive tool on earth is the free market. If you can take a problem and figure out a solution that involves making consumers happier, you’re unstoppable.”
And so, in 2011, and nearing 60, he launched Impossible Foods. First, he needed investors. “My actual pitch, if you showed it to a business school class, would’ve had people rolling in the aisles because it was so amateurish,” he admits. But he could tell potential investors, with complete conviction: What I am proposing is going to make you even more obscenely rich than you already are. “I didn’t say it in quite those words,” he notes, “but I knew that this was something that was going to be incredibly successful. And that worked.”
Oh, yeah. Starting with a $9 million round in 2011, Impossible has raised nearly $750 million, including $300 million in May. It is now valued at more than $2 billion.
To say Pat Brown is unconventional is to say that cows moo. But it’s important to celebrate him, because, though few of us are as smart, many of us are possessed of the same inspiration. We just lack the conviction that we’re the entrepreneurial type. Yet many of the best founders don’t have an MBA–what they have is a sense of opportunity, a hunch that they’re on to something the rest of the world hasn’t quite spotted. Something they can’t let pass by. I was inspired by Pat to take my own leap away from a secure job and hatch my own startup.
Part of his success is that he’s honest about his capabilities. He has hired well, including a terrific operations team and an ace CFO whom he calls an “investor whisperer.” How did he know he could survive moving from scientist to CEO? He figured that, given the scope of the meat problem (massive and global), few people would actually go about trying to solve it.
He’s not a guy who places limits on himself, and that’s his message. “There’s a big phenomenon of people self-censoring, worrying about the imposter syndrome,” Brown says. “They say, ‘Someone has to do this, but I’m not the guy,’ or, ‘I’m not qualified.’ People limit their own opportunities.”
He pauses to take a big bite of burger. “There’s no road map for what we’re doing,” he continues. “But someone has to solve this problem.” He figures it might as well be him.
Impossible Foods looks to expand as the demand for meat alternatives continues to grow. The company is a leader in the food-tech industry producing plant-based foods that look at taste like meat. David Lee, CFO of Impossible Foods, joined CBSN to talk about the company and the emergence of the meatless market. Subscribe to the CBS News Channel HERE: http://youtube.com/cbsnews Watch CBSN live HERE: http://cbsn.ws/1PlLpZ7 Follow CBS News on Instagram HERE: https://www.instagram.com/cbsnews/ Like CBS News on Facebook HERE: http://facebook.com/cbsnews Follow CBS News on Twitter HERE: http://twitter.com/cbsnews Get the latest news and best in original reporting from CBS News delivered to your inbox. Subscribe to newsletters HERE: http://cbsn.ws/1RqHw7T Get your news on the go! Download CBS News mobile apps HERE: http://cbsn.ws/1Xb1WC8 Get new episodes of shows you love across devices the next day, stream CBSN and local news live, and watch full seasons of CBS fan favorites like Star Trek Discovery anytime, anywhere with CBS All Access. Try it free! http://bit.ly/1OQA29B — CBSN is the first digital streaming news network that will allow Internet-connected consumers to watch live, anchored news coverage on their connected TV and other devices. At launch, the network is available 24/7 and makes all of the resources of CBS News available directly on digital platforms with live, anchored coverage 15 hours each weekday. CBSN. Always On
Want a quick and easy way to make good-for-you recipes? Well, here’s how you can easily combine the healthful eating guidelines of the Mediterranean diet with the time-saving convenience of a multi-cooker. To get you started, I’ll share a quick overview of the Mediterranean diet plus easy recipes you can make in your Instant Pot or pressure cooker.
Quick Q&A on the Mediterranean Diet
What is the Mediterranean diet? This popular healthy eating plan emphasizes whole foods, fresh vegetables and fruits, whole grains, healthy fats such as olive oil and avocado, and proteins such as chicken, seafood, nuts, beans, and legumes. In addition, you’ll cut back on added sugars and processed foods, and eat dairy in moderation. You’ll also cut back on added salt by using fresh and dried herbs to flavor your food instead.
What are the health benefits of the Mediterranean diet? According to the Mayo Clinic, following this eating style can result in a longer life expectancy and lower rates of chronic diseases. In fact, it’s been consistently ranked among the best diets overall.
“I’ve made this recipe twice in the last month and we just love it! The Instant Pot makes it so easy. The only change I made the second time around was to cut the beans back by half a cup (this seemed to make the bean consistency less tough), increased the broth by a quarter cup and used a mixture of chicken breast and thighs. The flavor of this is amazing and it’s just so hearty and perfect for chilly weather days!” — Heidi Nelson Thomas
To keep this easy recipe more in line with the Mediterranean diet, you can reduce the salt by cutting back on the bouillon cubes and bumping up the herbs. “Flavors meld together like they’ve been simmering all day in a fraction of the time. A couple of small changes: I season the chicken prior to sauteeing. Instead of chicken bouillon cubes, I started using Better Than Bouillon Chicken Base as it contains much less salt and seems to have more flavor.” — kirby1kat
Mediterranean diet guidelines suggest you eat fish twice a week. With this easy recipe, you’ll be able to stock up and freeze salmon when it’s on sale, and cook it easily from frozen. “Salmon doesn’t get much easier than this! This turned out so moist and I like how it can be seasoned to individual preference.” — thedailygourmet
“You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.” — Soup Loving Nicole (May we suggest baked tortilla chips instead of fried?)
“My first thought was maybe I should cut back on the spices cuz it seemed so much, but I am certainly glad I did not! Followed recipe & since I eat dairy free diet, used vegan butter & left out yogurt & this recipe is amazing! I’d give it 10 stars if I could … just that awesome!!” — CCCooks
“This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot,” says Diana71. “Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!”
If you’re interested in the impossible, let’s just say that it’s been an interesting week. First there was bad news at Burger King. Then, there was almost no news at all at McDonald’s.
But now, Subway might have the most important news of all.
First, you might know, thanks to reporting by my colleague Chris Matysczyk, about the surprising thing Burger King admitted this week — namely that it’s preparing its plant-based Whoppers “in the same broiler used for beef and chicken.”
Let’s just say hardcore no-meat-eaters aren’t exactly thrilled about that.
Meanwhile, there was just the faintest hint that McDonald’s might be getting on the meat-less meat bandwagon in the United States.
As my colleague Peter Economy reported, Impossible Foods is reportedly teaming up with a food supplier that works with McDonald’s — suggesting there might some kind of meatless meat coming to McDonald’s at some point in the future.
But now, like a dark horse contender (sorry, horrible analogy), Subway has raced to the front of the pack.
Starting next month, the world’s largest restaurant chain says it will be offering a meatless meatball sub, after teaming up with plant-based meat substitute company Beyond Meat.
I don’t know which will be more surprising to people: the idea of a meatless meatball sub, or the simple fact that Subway is so much bigger than McDonald’s.
Let’s take the second point first: The tale of the tape right now worldwide, or at least as of 2018, which is the most recent year available:
42,431 Subway stores;
37,855 McDonald’s restaurants; and
13,000 Burger King restaurants.
It’s fascinating. If Subway were a TV show, it would be NCIS: extremely successful, even though it’s not exactly socially popular. It reminds me of how people failed to predict the electoral victory of President Trump.
But it’s also why, while the meatless meatball sub is just a test for now in about 685 of these Subway restaurants, Subway’s much larger size means it has a better chance of catching on more quickly than its smaller competitors.
I have no dog at all in the fight over meatless meat (sorry, another bad analogy). But I mean that I like to eat meat, but I also enjoy really vegetarian options.
Personally, I just don’t see the need to create a plant-based meat substitute designed to fool people into thinking they’re actually eating meat.
Even in places like Sweden, they apparently find that weird.
But if you’re betting on whether companies like Impossible Foods and Beyond Meat really have a long-term future, for now at least, I wouldn’t be watching McDonald’s or Burger King. I’d watch how the meatless meatball sub does at Subway.