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This article highlights various individuals and companies that are making significant contributions to the food and beverage industry. It features Erick Williams, a chef in Chicago, who is revitalizing the Bronzeville community and supporting Black-owned businesses. Caleb Wang and Jen Liao of MìLà have developed frozen soup dumplings for consumers to steam at home. Hand Hospitality in New York is promoting Korean cuisine and establishing it as a force in American dining. Dan Giusti founded Brigaid to bring professional chefs into institutional food-service programs for vulnerable populations. Siete Family Foods offers grain-free products, starting with tortillas. The article also mentions a bartender and cultural historian who is challenging traditional norms in the cocktail industry. It highlights several innovative and sustainable food and beverage products, including a high-smoke-point oil made from fermented sugarcane, a recyclable and compostable foam made from food waste, a sustainable fish farm in Hawaii, and dealcoholized sparkling wines. The article emphasizes the importance of diversity and inclusion in the industry. [Extracted from the article]

Copenhagen's restaurant scene is experiencing a shift as chefs who have trained in renowned establishments like Noma and Geranium are incorporating their own cultural backgrounds into their cooking. Chefs like Will King-Smith and Megan Leung at Goldfinch are bringing Cantonese cuisine to the city, while Youra Kim at Propaganda Kitchen and Wine combines Korean and Nordic flavors. Edward Lee at Gaijin offers a Japanese-inspired tasting menu, and Jonathan Tam at Jatak experiments with Cantonese and Vietnamese dishes using Danish produce. Kristian Baumann at Koan blends Danish and Korean flavors in his two-Michelin-star restaurant. This movement towards diverse culinary experiences is happening as Noma, known for New Nordic cuisine, prepares to close. [Extracted from the article]

Mingled with spicy chiles, fragrant bay leaves, and caramelized pan-seared pork chops, the salty olive brine and aromatic gin help make a sauce that's pure magic. Leeks b B 5 garlic cloves, divided b B 1¼ lb. turnips (about 3 medium turnips), peeled and cut into ½-inch pieces b B 2 Tbsp. all-purpose flour b B 1 cup chicken stock b B 3 Tbsp. (1½ oz.) Dry sherry b B ¾ cup heavy cream b B 1 Tbsp. Dijon mustard b B 1½ tsp. finely chopped fresh thyme, plus thyme sprigs for garnish b B ½ tsp. ground nutmeg b B 5 oz. Return pork chops to skillet; cook, basting pork with sauce, until hot, 1 to 2 minutes. [Extracted from the article]

This article from Food & Wine magazine highlights the vegetable-forward cooking of chef Steven Satterfield. Satterfield's recipes focus on seasonal produce and teach cooking techniques that enhance the flavors and textures of fresh vegetables. The article includes two recipes: Beet Tostadas and Chile-Glazed Bok Choy with Shiitakes. The Beet Tostadas feature oven-braised beets, a black bean puree, and pickled vegetables, while the Chile-Glazed Bok Choy combines crisp-tender bok choy and shiitake mushrooms in a sweet-and-savory sauce. Both dishes showcase Satterfield's unique approach to produce-forward cooking while providing comfort and nourishment. [Extracted from the article]

Like Kricket, many of the new generation of Indian restaurants explore pan-Indian cooking, borrowing inspiration, flavors, and techniques from all over the country. One of the most delightful examples is B Fatt Pundit b I ( i fattpundit.co.uk), opened in 2019, which specializes in Indo-Chinese food - a cuisine that blends Indian flavors with Chinese ingredients and cooking techniques that are rooted in Kolkata. A new generation of Indian restaurants and bars is reinvigorating London's dining scene. [Extracted from the article]

Through moments visible and not, Oyster Oyster is Rubba's love letter to sustainability. It's also half of his restaurant's name, Oyster Oyster, which refers to Rubba's passion for both the bivalve and the mushroom (and for their roles in our food systems). LIKE A LOCAL Rob Rubba's D.C. City Guide BEST BAGELS "Having grown up in New Jersey, I love bagels, and B Pearl's Bagels b I ( i pearlsbagels.com) in D.C. are lovely. [Extracted from the article]

B ROSANNE GHAHATE ENTERED THE DINING ROOM b of her adobe home on the Zuni Pueblo in New Mexico, her face wreathed in the steam rising from a stew she cradled between two weathered hands. Morgan prepared hers by draping pinto beans, ground beef, cheddar cheese, chilchin (a tangy sumac berry pudding), and blue mush (roasted blue corn flour mixed with juniper ash and water) atop the pillowy surface of the fry bread. A road trip through New Mexico and Arizona highlights a diverse Indigenous culinary heritage. [Extracted from the article]

The article presents the discussion on chef Gaby Maeda at State Bird Provisions in San Francisco showing punchy California cuisine heavy on the local produce and with strong Asian influences.

The article presents the discussion on chef Ji Hye Kim researching Korean cuisine using historical cookbooks featuring local vegetables, multigrain rice, and a soy vinaigrette.

I (Eight-day Caribbean cruise from $599, i celebritycruises.com) SUITE EATS I Seabourn Pursuit, i the second expedition vessel launched by the luxe cruise line B Seabourn, b debuted this past summer with a 24-hour en suite dining menu (soon to be offered fleet-wide). New culinary experiences on board nine different cruise lines A FUN FEAST On board B Virgin Voyages' b fleet, passengers can choose from more than 20 restaurant venues, including many cuisines not traditionally showcased on ships, such as Korean (where guests can grill pork belly and learn to play Korean drinking games at Gunbae) or the Mexican-themed Pink Agave, which prompts indulgence in seared shrimp mole and multiple mezcals. [Extracted from the article]

The article presents a food and wine guide to cooking with wood along with views of several chefs. Topics include wood releases chemical compounds that deliver delicious flavors and aromas to food; Chef Donny Sirisavath of Khao Noodle Shop shared this recipe, a nod to his Laotian heritage and Texas hardwood coals for family gatherings; and Juan Pablo Loza from Rosewood Mayakoba shares his obsession for the al pastor style of cooking. It also presents some recipes of cooking with wood.

A personal narrative is presented which discusses author's experience of cooking in the kitchen of his new apartment and mentions recipe for Curry Chicken–and– Sweet Potato Galette.

The article explores few ideas to have an amazing cookout, through Inspiration and information by fire-loving chefs and smart grilled food cooking hacks.

The article discusses setbacks of people in food and drink sector which include Carla Hall, Gail Simmons and Michel Nischan. It mentions Hall carefully crafted sandwiches and staff went from somewhat calm, collected, and organized to scrambling and scattered, Simmons with three nerve-wracking interviews and a recipe writing test and spent a day cooking and Nischan on serious adversity to the point of thriving.

The article offers information on impact of South in cooking recipes that have tomatoes and turmeric. Topics discussed include views of Samantha Fore on a recipe that is named as roasted curry tomato pie, the 2017 Southern Foodways Alliance Symposium that included discussion on how South is inspiring cooking, and Sri Lankan cheese toast that is spiced with onion and chile pepper.

The article offers information on chef Kwame Onwuachi and his Kith/Kin restaurant in Washington, D.C. Topics discussed include skills Onwuachi honed working in high-end restaurant kitchens; beef skewers in luxurious Wagyu—to Creole gumbo and Moroccan m'smen; and making cucumber and avocado salad sings with gooseberry juice and Trinidadian green seasoning.

The article offers information on chef Paxx Caraballo Moll and his Jungle BaoBao restaurant in Puerto Rico. Topics discussed include serves Baoricua's cultish Taiwanese buns at Jungle BaoBao by request; cooking fried eggplant lavished with butter, honey, and sambal; and empower female chefs and give transsexual children a chance in cooking.

The article offers information on chef Junghyun Park and his restaurant Atomix in New York City. Topics discussed include offering a luxurious interpretation of Korean royal court cuisine; lacto-fermented potatoes, tricked out with yuzu and chiles, tangy cheese; and cooking Korean blood sausage intensified with lardo and ginger and folded into perilla leaves.

The article offers information on chefs including Suzanne Tracht, Gabriel Rucker and Melissa Perello, and their recipes for summer. Topics discussed include cooking sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes; pairing Blueberry-Beaujolais Jam with goat cheese blended with butter; and tomatoes' acidity gives an asset to salad.

The article offers information on the use of fresh herbs for summer cooking. Topics discussed include edible flowers and dill fronds in dough in Carta di Musica; use of tender herbs like basil and dill for sealing whole, unbruised herb leaves in dough; and bruise herbs such as mint with a rolling pin or a wooden spoon to rupture more of the cell walls and free the flavorful oils.

The article offers information on a Palestinian chef Reem Kassis, author of the cookbook "The Palestinian Table," and Michael Solomonov, the Israeli chef. It mentions that Kassis and Solomonov are tucked into a breakfast nook at Congdon's Point, rambling cabin occupying a notched peninsula on New York's Shelter Island. It also reveals cooking technique of Kassis like soaking jasmine rice for hashweh.

The article offers information on several food and wine pairings in honor of food writer Richard Olney. Topics discussed include pairing of Grilled Figs with Ham, Walnuts, and Mint Cream with Krug Grande Cuvée Champagne, pairing Zucchini-and-Herb-Stuffed Chicken with 2010 Château Haut-Bailly, Pessac-Léognan, and combining Apple Tart with Apricot Glaze with 2009 Château Climens Barsac.

I - Joe Campanale, author of i Vino: The Essential Guide to Real Italian Wine SPICE KITCHEN by Sanjay Aggarwal "Aggarwal runs a spice company, so I'm really excited to see how his book puts spices front and center. MADE IN TAIWAN by Clarissa Wei with Ivy Chen "I'm partial to all things islands, so I can't wait for Wei's debut cookbook, photographed and written entirely in Taiwan. Professional cookbook writers share the new fall cookbooks they're most looking forward to. [Extracted from the article]

"This cooking school was built with luxury in mind", says Regent's executive chef and director of culinary enrichment, Kathryn Kelly. It's a cookbook for serious chefs, food nerds, and seafood cooks (and for very biased people who are both Australian and a food nerd, like me). Discover a luxurious cooking school and serious food credentials on board Regent Seven Seas Splendor. [Extracted from the article]

The article focuses on heli-skiing lodges with ambitious culinary programs rely on a system of ordering ingredients in bulk at the start of a season. It mentions ski lodge has upped the ante offering something fairly unique in the industry and luxe lodge is coveted as much for its legendary powder as it is for its elevated culinary offerings. It also mentions hyperlocalism extends to making jams, spreads, and fruit vinegars from huckleberries, blueberries, and raspberries.

The article focuses on rise in the use of beer in the U.S. Topics discussed include ingridents used in tiki snack mix such as soy-and honey- glazed peanuts, bacon, and chewy pineapple; ingridents used in spaghetti with clams and braised greens such as pasta, and sauce; and ingridents used in baltimore-style crab cake.

The article focuses on the rise of professionalism and civility in cocktail bar. Topics discussed include ingridents used in caramelized black pepper chicken such as black pepper, and chicken; ingridents used in fried chicken with tomato gravy and the best biscuits such as flour, cornstarch, and potato starch; and recipe of shrimp and corn chowder.

The article offers informs on the history of rise of the celebrity chefs such as Julia Child and Wolfgang Puck. Topics discussed include use of wines in cooking; ingridents used in baked goat cheese salad such as breadcrumb, goat cheese, and garlic; and ingridents used in ham steaks in madeira sauce such as ham steaks.

The article informs on the origin of wine industry in the U.S. Topics discussed include chef Paul Bocuse's chicken recipe cooked with vinegar, and handful of ingredients; information on Tokyu Food Show; and reviews of hotel Trunk. It also mentions about Venice Food and Wine Festival, along with chocolate recipes.

The article offers information on several dishes from Mexico. Topics discussed include Chilpachole De Camarón Con Callo De Hacha Y Chochoyotes made from shrimp stew with scallops and masa dumplings, Tinkin Xic made from Black Cod roasted in banana leaves; and Callo De Lobina made from salt-cured sea bass tostadas.

The article offers information on the Best New Chefs of 2018. It discusses the history of chefs such as Jess Shadbolt, Kevin Tien, and Liz Johnson, along with information on their cooking, restaurants and work experience in the industry. It mentions the Lady of the House restaurant of chef Kate Williams in Detroit, Michigan.