Beer has been drunk with food for thousands of
years, yet only recently is it being appreciated
as the perfect companion for food. The Beer
and Food Companion traces the history of beer
and food matching, and educates the palate to
recognize the characteristics of a flavorsome
beer. Recipes help the reader cook, pair and
appreciate ale at a whole new level. There are
detailed profiles of key chefs, restaurateurs,
beer experts, beer sommeliers and cicerones
from around the world, as well as highlights of
the world of beer-and-food matching at venues
that include Quilon, London, Restobieres,
Brussels, and Higgins Restaurant and Bar,
To celebrate its 25th anniversary,
Charleston’s Magnolias has released a
cookbook inspired by the restaurant’s
original menu. The book features signature
dishes, as well as new recipes from Don
Drake, executive chef, and other chefs who
have spent time in Magnolias’ kitchen.
Uptown Down South Cuisine has more than
240 recipes, including updated versions
of time-proven favorites and contemporary
twists on South Carolina classics. It
features specific techniques for stocks
and sauces, Southern specialties such as
buttermilk biscuits and fried chicken gravy,
and appetizers that include boiled peanut
hummus and deviled crab backs.
The Beer and
LLC, 2015), by
2015), by Don
The Na TioNal hoNey boarD (Nhb)
presented the first-ever Laurey Masterton
Golden Amulet Award at the 2015 Women
Chefs & Restaurateurs’ (WCR) Conference
and Gala Awards Dinner, April 20, in New
York. Recognizing trailblazing women
entrepreneurs in foodservice, the inaugural
award and $2,500 cash prize were
presented to Kerry Diamond and Claudia
Wu, founders of Cherry Bombe magazine.
The award was created as a tribute to
WCR member, chef/beekeeper and NHB
spokesperson/honey ambassador Laurey
Masterton, who died in 2014.
The farM To Table Chefs Tas Te ChalleNge and the Farm to Table
International Conference take place Aug. 7-10 at the Ernest N. Morial
Convention Center, New Orleans. The Chefs Taste Challenge, Aug. 7, features
10 chefs competing to create the best dish that uses farm-fresh items from a
pantry of seasonal ingredients. A panel of judges will select the top two dishes
for gold and silver Chefs Taste Challenge awards. A Fan Favorite award will also
be given based on voting from attendees. For more information, visit chefstastechallenge.com.
The 3rd Annual Farm to Table International Conference, Aug. 8-10, spotlights the sensual aspects
of food and drink at every stage of the agricultural-culinary cycle. Topics include best practices
in urban farming, bringing products to market, sourcing locally, enhancing sustainability, and
the latest trends and developments in the industry, including food science, security and safety.
For more information, visit f2t-int.com. The event takes place in tandem with the Louisiana
Restaurant Association’s 62nd Annual Foodservice & Hospitality EXPO.
MeDi TerraNeaN MeNu TreNDs aND iNsigh Ts from Chicago-based Food Genius shows which
ingredients, dishes, proteins and dressings are most commonly used in Mediterranean cuisine
in the U.S. Mediterranean cuisine, which includes many plant-based ingredients, is attractive to
consumers looking for a healthy, well-balanced diet. Consider these insights from the report:
• Hummus is featured on 14% of all menus nationwide, but 75% of Mediterranean menus.
• Lamb is seen as a more distinctly Mediterranean ingredient than in most other cuisines.
• The average price of a Mediterranean entree across the U.S. is $7.48.
Download the complete report at go.getfoodgenius.com/l/37292/2015-05-08/rcclp
NaTioNal hoNey boarD
PreseNTs iNaugural awarD
CoMiNg To New
CheCK ouT These
Pictured, left to right: Gail Simmons and Carla Hall,
2015 WCR Gala Awards Dinner hosts; Kerry Diamond;
Claudia Wu; Margaret Lombard, CEO, NHB; and
Elizabeth Falkner, WCR president.