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The article features Spanish chef Ángel León and his efforts to harvest rice from the ocean. Also cited are the novel menus created by León at his Aponiente restaurant in the port town of El Puerto de Santa María in Spain like mortadella made of sea bass, his campaigns to discuss the fragility of the ocean ecosystems, and his sustainability projects in cooperation with universities.

Chef Tory Miller of Graze in Madison, Wis., creates a bright magenta vegan patty featuring beets and walnuts to create a hearty burger for $! Here the proprietary Meta Patty is made from a seasoned, non-GMO soy base, and each patty gets hand-formed in-house every morning. Veggie burgers, often uninspiring menu items made from pre-made meat analogs, or old-school pre-made patties, are now getting more attention, and loads of flavor, from restaurant operators. [Extracted from the article]

The article examines how cooks and celebrity chefs for expensive restaurants are seeking to reduce the amount of meat and fish in their recipes and menus. Chef Mario Batali discusses how he has increased the amount of vegetables in his recipes and offered vegetarian dishes at his restaurants. Spanish chef José Andrés of Spain, who owns two U.S. restaurants, states that fruits and vegetables offer far more interesting tastes than most meats. The financial difficulty of reducing the amount of meat in a restaurant menu is considered. INSET: Chefs Doing More with Less Meat.

The article focuses on food and beverage (F&B) trends for 2024, as predicted by global hospitality company Marriott's senior director of culinary. Topics discussed include simplified prix-fixe menus emphasizing local ingredients, mushroom innovations for plant-based options, and Marriott's efforts to integrate sustainability into their F&B offerings.

This section presents an interview with Mark McNamara, executive chef at St Hugo restaurant in Barossa Valley, Australia. Topics explored include his relocation from Great Britain to Australia as a teenager, the tendency of his cuisine style to be wine-centric, and the food and wine pairings on the restaurant menu.

The article focuses on the cooking of chef Min Baek, coowner of Korean restaurant Han in Auckland, New Zealand. It looks at how Baek's career as a chef has progressed, his use of French techniques in preparing Korean food, and his views on Korean food scene in Auckland. The struggle of Korean restaurants with the Western style of service is tackled.

The article explores the dough doesn't include any water, Alkermes [Italian spiced liqueur]. The just milk, resulting in a dough akin to middle is stuffed with custard and then it's rubber. "The milk needs to be the right dipped in sugar." temperature when it's added to the dry Pr,che clc,lei iv nn rloubt eye-catching, ingredients; it can't be too hot.

The article presents the author's experience of visiting Björk Café and Bistro in Scandinavia House, New York City, and meeting the chef Ulrika Bengtsson. He mentions eating waffles topped with seaweed roe and dairy-free sour cream and the smørrebrød or open-faced sandwiches. Björk's rotating menu of dagens provides a potent dose of a seeded roll, a saucer of dimpled butter balls, and a mug of sweet-and-sour borscht.

The article features several restaurant chef-owners in Albuquerque, New Mexico. These include Nicholas Nellos of Ragin' Shrimp, Rachel Broglie of Delish and Josh Kennon of Fork & Fig. Topics covered include the use of local ingredients at Ragin' Shrimp, the creative breakfast and lunch items served at Delish and the sample menu offered at Kimo's Hawaiian BBQ.

The article presents views of Michael Sakey and Bill Collins, owner of Massachusetts-based eatery Center Square Grill, regarding their business and the eatery. Topics include different dining areas in the restaurants such as formal dining rooms and small rooms for private events; their strategy of keep changing the menu so as to keep people coming; and appointment of Andrew Brow as head chef of the restaurant.

The article discusses the author's experience working as a line cook for a night at Clio restaurant in Boston, Massachusetts. Topics discussed include a typical Clio menu including aerated molasses and foe gras laqée with hibiscus, learning from Clio owner and executive chef Ken Oringer, some of the tasks assigned to him at the kitchen and how he learned to respect the cooks who worked with him.

The article offers the insights of several chefs regarding their signature dishes. Scott Mason of Ketchum Grill explains that his Mushroom Strudel is a combination of cream cheese, mushrooms, and herbs. Cristina Ceccatelli Cook of Cristina's Restaurant chooses Spezzatino stew as her signature dish because she loves comfort food. Wendy Muir of Globus Restaurant and Wine Bar offers Muc Chien (Calamari) and believes that it is a standout among many local favorites.

The article discusses the attitude of the chef Alex Bond towards the restaurant opened by him in Nottingham, Great Britain. It talks about the increasing popularity of the restaurant and its design and construction aspects. It discusses the menu selection of the restaurant and the ingredients used in preparing the different dishes.

The article focuses on chef and restaurant owner Andrew Wong of Chinese restaurant A Wong located in Pimlico, London and the creation of a sharing menu intended for an emperor. Topics mentioned include the collaboration with other chefs in Hong Kong and London, England, the opening of a second restaurant in Bloomberg Arcade in London, England, and the consider on communality as the essence of the Chinese cuisine.

The article offers the insight of several chefs on how they create unexpected tastes using their key ingredients. Topics include how chef Andrea Carlson of Burdock & Co. experiments with green vegetables such as chickweed, lettuce, and sweet cicely, the use of za'atar by Joël Watanabe on his Shanghainese, Taiwanese, and Vietnamese dishes, and the use of black garlic by chef Makoto Ono of Gastown's Pidgin.

The article presents information on the different varieties of barbecue cuisines served at various restaurants across Canada. The owner and chef George Siu at the Memphis Blues restaurant in Vancouver, British Columbia mentions that the consumers demand regular change in menus offerings. The co-owner David Neinstein at Barque Smokehouse restaurant in Toronto, Ontario mentions that in his dining establishment offers barbecue cuisines with changes in ingredients to enhance its taste.

An interview with 12 food and beverage leaders including executive chef John Lawson, chef Simon Bryant, and executive chef Hugh Whitehouse on their secrets to success is presented. Executive chef John Lawson says that the best room service is providing quality restaurant meals on time. Chef Simon Bryant suggests staff training, knowledge on the dishes, and simple words in menus for effective seasonal menu changes. Executive chef Hugh Whitehouse explains the importance of product sustainability.

The article offers information on the top 10 restaurant dishes in the U.S. It states that the braised leeks with mozzarella and a fried egg of chef Charleen Badman has a Twitter hashtag of leekapalooza. Meanwhile, the lamb salad with fregola of chef-owner Christian Caiazzo makes used of organic ingredients. Furthermore, the vegan charcuterie of chef Sean Baker does not involve a bunch of vegetables masquerading as salumi.

The article focuses on the culinary revitalization in Boston, Massachusetts. It says that the food revolution in the city can be traced to creative chefs, local foods and the arrival of immigrants who brought various ethnic establishments in the area. It states that chefs have established a close relationship with farmers to elevate dining in the city. It mentions several local restaurants including La Voile, Sibling Rivalry and O Ya.

The author discusses the tendency of chefs in high-end restaurants in Australia to describe dishes in their menus with few selected words. Topics explored include the observed simplicity in the menu and aesthetic features of LuMi Bar & Dining restaurant in Sydney, New South Wales, the practice of listing main food ingredients on the menu, and the main use of menus acknowledged by chefs and diners.

Hereford prices his restaurant's plant-based sandwiches similar to their meat-forward options. Sponsored by Incogmeato® by MorningStar Farms® "Non-meat options are no longer only for vegetarians or vegans. [Extracted from the article]

The article offers a preview of the menus by Chef Danny Russo for the Beresford Hotel in Sydney, New South Wales. The restaurant menu proper, Russo tells, fuses traditional flavor with contemporary élan, catering for dyed-in-the-wool traditionalists with a classics section. Some of Russo's signatures from his previous engagements at the now-defunct Lo Studio and Balmain's L'Unico are listed, including the crab-stuffed squid ink tortellini, the chocolate and eggplant confection and the zuppa Inglese.

This article offers information on chef and restaurateur George Calombaris. His restaurant, The Press Club, is located at the historic former Herald and Weekly Times building in Melbourne, Victoria. A brief background about Calombaris' career is presented. The recipes of several dishes offered at The Press Club are presented. These include Baklava-Stuffed Baby Squid with Stifado Sauce, Saganaki Martin and Barbecued Lamb Neck with Beetroot Tzatziki and Fennel Salad.

The article provides information from an interview with chef David Taylor of Grace & Savour restaurant in Solihull, England. Topics discussed include the completed dish as one of the highlights of Taylor's 15 course ingredient-led tasting menu, Grace & Savour's supplier relationship with Paviland Farm on the Gower peninsula, and the restaurant's plan to offer Saturday lunch, develop the overnight experience that includes a garden tour, dinner, breakfast and cookery class.

The article discusses the silver anniversary of working together in 2017 of chef Bryan Webb and his wife Susan. It explores their journey of moving from London's West End to Wales, where they run restaurant with rooms Tyddyn Llan in Llandrillo, Denbighshire. It provides a brief overview of Bryan's favourite restaurants, meal and dishes, passion and tip for early career professionals. It also describes the food served at the restaurant. INSETS: Being banned by Marco;Bryan Webb on....

The article offers information on chef Brandon Go and his Hayato restaurant in Los Angeles, California. Topics discussed include staging at restaurants in Japan, learning in the complexity of the country's cuisine; making dashimaki tamago, a rolled omelet as delicate as a mille-feuille; and kaiseki menu using the five primary Japanese cooking methods.

The article features the London restaurant Piquet as the new venture of chef Allan Pickett with the support of restaurateur Andre Blais. Topics include the move of Pickett into a solo venture from working as chef at D&D London and his quiet confidence and newfound flexibility in changing the menu. Also cited are the restaurant design where people can see the chef working in the kitchen, food offerings such as duck rillettes with pickles and the relaxed jazz music as soundtrack for the place.

The article focuses on chef Zak Hitchman, informally refers to the restaurant he's headed up since August 2020 as 'Casamia 2.0'. Topics include the Michelin star since 2009 and still serves a multicourse tasting menu based on local and seasonal produce, and the chef proprietor Peter Sanchez-Iglesias has taken a step back from the kitchen.

The article discusses the decline in use of the tasting menu by chefs and diners in Britain. It states that a backlash against the multi-course format, with a number of chefs, including Daniel Clifford at Midsummer House in Cambridge, abandoning them altogether or introducing an a la carte alongside, and mentions that according to Clifford the move is based on customer feedback. It notes that tasting menu-only kitchens are supposed to be at risk of producing robot-like chefs.

The article focuses on chef Daniel Clifford. Topics discussed include the chef's personal account of his meeting with business partner Russell Morgan, the difficulties faced by Clifford during his work at the restaurant Midsummer House, and the properties acquired by Clifford for the expansion of the restaurant business. It also presents the seven-course menu served at the Midsummer House restaurant and a recipe for roast quail.

The article focuses on the menus created by chefs at Gusto restaurant and Kart Café and Stanley at the Track located in New Orleans, Louisiana. It states that George Solomon, owner of Gusto, reached out to local chef Adolfo Garcia, who has settled on the concept of small plates with a focus on Mediterranean fare. Moreover, Laney Chouest, owner of Kart Café and Stanley at the Track, and chef Scott Boswell created a menu for the two facilities serving the racetrack.

Long before the New Nordic movement burst onto the global culinary scene, even before the term "fusion" became a source of fascination and then derision in the food world, there was Aquavit. The new dinner menu reflects the seasonal ingredients of the Northeast and its waterways, and the Swedish cooking approach that Bengtsson says is the only approach she knows. [Extracted from the article]

The article offers information on kids friendly menu of restaurant Birdie G developed by its acclaimed chef Jeremy Fox. It is evident that James Beard Award nominee Fox put special effort into developing a kids' menu to appeal under-12 set by making her three year old daughter, Birdie Gladys, a taste tester. It is stated that kiddie offerings Birdie G are simply high-quality and well-executed.

The article talks about the New York restaurant Aquavit where Marcus Samuelsson was installed as chef after the executive chef of the restaurant had died of heart attack. It mentions that under Samuelsson, the restaurant had gained three-star from one-star rating. It informs that innovative thinking of Samuelsson had introduced some beautiful new dishes oysters like, mango curry sorbet; caramelized lobster; seaweed pasta.

The article describes the experience of Jimmy Sanabria, winning the Wright Chef Competition held in Bartlesville, Oklahoma and his role as the executive chef in The Copper Restaurant + Bar which includes revamping the kitchen, designing of a new menu for the restaurant and idea of incorporating local produce in the menu.