An article in the Wall Street Journal details the rise and fall of familiar food fads (baby spinach, chocolate lava cake, and fondue among them), while a new book by David Sax studies how these fads come into play.
The Charleston, S.C., club’s ballroom welcomed 125 regional chefs and members of the American Culinary Federation as part of the organization’s Southeast Regional Conference.
A leading pastry chef cites the “Waffogato,” pudding and macaroons as can’t-miss items, while the International Dairy Foods Association says ice cream flavored with balsamic vinegar, tomato and even hot sauce is likely be part of “ the same trends we’re seeing in other foods.”
Effective marketing of “Fresh, made-for-you appeal” and “better than quick-service food” messages continues to drive double-digit growth of the format, a new report shows.
The city-owned Riverside Grill restaurant at the Portland, Maine municipal was “a dour space” a year ago, a food critic wrote, but after a year-long renovation it now offers a “well-thought-out menu, offering casual as well as fairly serious eats.”
In a newspaper interview that accompanied the announcement of his achievement, the Executive Chef of the Hinsdale, Ill. club said he “[likes] the freedom of the menus in a country club,” which allows him to experiment and not be bound to a corporate structure.