Restaurateurs around the world are doing extraordinarily creative things to survive during the pandemic. A few have installed snow globe-like private dining domes. Others have created private rooftop oases. Some of their innovations might even remain in place long after COVID is behind us.
Read more in my Medium Post, How Resilience is Reviving the Restaurant World
Digging into California’s truffle industry
Facebook Twitter LinkedInFew delicacies say “fine dining” like truffles. Notoriously hard to harvest, these luxe fungi can cost thousands of dollars, making them some of the most expensive ingredients. (Like the world’s largest white truffle, which sold for a whopping $61,000 in 2014.) Truffles are high maintenance. In addition to different truffles species needing their specific climates and trees (where...
Local cuisine: The importance of valuing local products and regional cuisine in a globalized world
Facebook Twitter LinkedInIn an increasingly interconnected world, where food travels thousands of kilometers to reach our plates, it is essential to remember the importance of local cuisine. This culinary practice is based on using local ingredients and respecting the traditions of each region, generating benefits for both our health and the local economy. With that said, in this article,...