“To me cheese was always a magical substance.”
•Will Frischkorn, co-owner of Cured in Boulder
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Tag Archives: charcuterie
Cochon 555 convenes a coterie of true lard lovers in Denver
By John Lehndorff (March 9, 2015) The lard worked in myriad mysterious ways as it filled the ballroom at the Denver Ritz-Carlton March 5 with people who not only didn’t fear saturated fat but rather embraced it and gave it a big kiss … at least for one night. At Cochon 555 the camaraderie of … Continue reading
Pepperoni rules; Prescribing ‘Aggression’ Cookies; Pie and the economy
By John Lehndorff (December 5, 2014) – U.S. consumers eat pizza away from home about 60 times a year and 40 percent of those pizzas will be topped with pepperoni, according to Datassential. … The Sterling-Rice Group’s top ten culinary trends across the U.S. in 2015 include Filipino food, Matcha green tea, hops-free beer, Asian super-hot burning … Continue reading
2011 FOOD TRENDS: Fine dining cuppings, ‘visit situations’, rillets, Neanderthal vegans, and Armandino Batali’s cold cuts
Reported by The Age in Melbourne, Australia: Fine-dining establishments in Australia are increasingly suggesting pairings that replace wine with cups of coffee, often high-end single source java whose prices can rival the wine list. “We can create a wonderful dish to be paired with a specialty coffee. To find that right balance for both to … Continue reading
2011 FOOD TRENDS: ‘Provenance’ is term du jour; The fall of mince; A beekeeper leaks; coconut water rises
Reported by: http://www.foodanddrinkeurope.com: Ten trends will dominate the UK food and beverage industries next year, predicts Leatherhead Food Research. It identifies the 10 trends as: Reformulations and stealthy reductions, sustainability, health and wellness, riding out the recession, ever-expanding tastes, provenance, small indulgences, frozen foods, convenience and obesity. Reported by: http://www.jsonline.com/features/food/111822579.html : The Art of Charcuterie. … Continue reading
2011 FOOD TRENDS: Meatball mania; Seasonal latkes; Artificially scarse McRib; world’s priciest beer;
Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com) Reported by: http://ny.eater.com/archives/2010/12/new_yorks_10_new_ubiquitous_menu_items.phpNew York’s ten trendiest new menu items are the new buzz dishes that chefs and restaurateurs seemingly can’t resist putting on their menus: 10) Tacos: Tacos are one of man’s … Continue reading
