Immigration and Customs Enforcement's sweep of 7-Eleven stores last week signaled a renewed enforcement effort that could take a toll on restaurants. Operators should use the E-Verify system to verify workers' status and have their I-9 paperwork in order to protect themselves in the case of a raid, said business immigration lawyer Richard Rawson.
Organic produce is a hot trend, according to NRA's 2018 forecast, but suppliers say foodservice is still a relatively small part of their overall organic business. Ongoing challenges include ensuring a reliable year-round supply at price points that don't require raising menu prices, said Scott Mabs, CEO of Homegrown Organic Farms.
Unused leftovers from a California high school's cafeteria are donated to those in need in the local community. The Food Recovery program -- an effort between students and school nutrition professionals -- started about a year and a half ago.
Boston Public Schools is adding its fresh foods program in up to 20 schools this year, which will require new and renovated kitchens and cafeterias. The goal is to have at least one school per neighborhood with a full kitchen that can prepare meals for satellite schools, increasing the number of students who have access to foods made with fresh ingredients.
Students in a Virginia school district have access to an international cooking program called Bridges Through Bread. Recent cooking programs have included menus with food from South America, Afghanistan and Nepal.
Comfort foods are getting a fresh spin at restaurants such as Angeline in New Orleans, which serves up the flavors of a Reuben sandwich in a dish of braised oxtail, pickled onion, marinated cabbage and rye-flour gnocchi. "Technique can also make comfort foods more sophisticated, and we refine them through slow-cooking with immersion circulators and sous vide for marinating," said Angeline chef Alex Harrell.
Fermenting chestnuts with a method similar to the one used to process cocoa beans yields an aroma and taste similar to cocoa powder, writes chef Nathan Sears. He placed a sealed bad of chestnuts in a dehydrator to achieve the finished product, which he used to create a fermented chestnut butter.
The fast-casual restaurant Soufi's in downtown Toronto, which focuses on manaeesh flatbread and a phyllo and cheese dish called knafeh, is one of about a half-dozen new Syrian eateries that have opened in the city in recent years. All the employees at Soufi's are Syrian refugees, more than 11,000 of whom have resettled in Toronto over the past two years.
Ayate Anejo is getting the last of its aging in chardonnay casks from Napa Valley winemaker Dave Phinney. The result of its aging in three different types of barrels -- American oak, French oak and chardonnay casks -- is a tequila that hits the tongue sweetly with a long, rich finish, Tony Sachs writes.
All-day cafes are cropping up all over the US, offering plant-forward fare such as grain bowls alongside cocktails and wine. "For us, it's about creating a community space as opposed to fulfilling some highbrow creative vision we had," said Sara Kramer, chef at Kismet in Los Angeles.