A winemaker can visit restaurants with a sales rep as a way to encourage the tasting and even the listing of the wine, Lettie Teague writes. But the immediate goal of such whirlwind tours isn't sales but just making a wine label more familiar to potential buyers.
Customers are more open to rum's many varieties than before, with sales of its cocktails rising strongly, industry statistics and experts indicate. "I find that if a rum is in one of our house cocktails, it sells like mad," said Christine Wright, wine director and general manager of Hearth restaurant in NYC.
Although typically found in savory dishes, basil also goes well with creamy, fruity creations such as mousse, writes Stella Parks. For this recipe made with gelatin and heavy cream, she recommends steeping the basil briefly in hot mixture to avoid drawing out bitter flavors.
Maine's lobster industry has flourished since the 1980s when climate change began warming the waters to just the right temperature, but volume fell last season and concerns are rising now that the Gulf of Maine could get too hot. Some lobster fisherman are branching out into other seafood such as oysters as an insurance policy in uncertain times.
Lettuce Entertain You Enterprises and Eataly joined the growing number of foodservice operations that will no longer offer plastic straws. The former plans to make the switch to biodegradable alternatives by Oct. 1 at its 120 restaurants, while the latter has pledged to stop offering plastic straws by July 31.
New York chef Dan Barber and Australian chef Dan Hunter share a passion for sustainable, local and seasonal dishes that showcases food's connection to nature. "If I'm a chef and I want to cook, let's say, the most delicious carrot possible, I had better be in the business of selecting the best possible seeds, because that's where the flavor starts," Barber said in this interview with Hunter.
Sea strawberries are one of the many native plants chef Rodolfo Guzman serves at his Santiago restaurant, Borago. The ground-covering succulent has a similar taste to strawberries when peeled and has a seaweed-like brininess.
Students are growing fruits and vegetables in an on-campus garden at a Kansas middle school and selling their harvests at local stores and farmers markets. The funds from their sales help to support the school garden program.
Coconut Cult's plant-based, probiotic yogurt is selling at $25 per 16-ounce jar at seven San Diego markets. The brand has built a strong social media following for the yogurt, which tends to overflow when the jar is opened because of its active probiotic ingredients.
Learn how foodpreneur Diane Mina, founder and creator of Diane's Bloody Mary Mixers, turned her garden tomatoes in one hand and herbaceous herbs in the other into testing grounds to create a Bloody Mary mix for her and her husband's restaurants, as well as for the retail market, during FOODBIZ+ Product Launch Insights on July 11 at 11 a.m. PT/2 p.m. ET. Register for this free webinar here, and listen in as Diane and FBS' host discuss topics on what it takes to successfully launch a new product in today's competitive food market.