Leading higher education restaurant consulting firm continues to help improve on-campus dining options with new fresh, modern, and authentic Asian flavors
Richmond, VA., October 15, 2018 – OnCampus Brands, dedicated to connecting universities with the new restaurant and retail alternatives that enhance student life, has partnered with Star Ginger to spur their restaurant development on college campuses around the country. Inspired by the street food that celebrity chef, Culinary Institute of America (CIA) adjunct professor and award-winning restaurateur Mai Pham grew up with in Vietnam, Star Ginger features fresh Pan-Asian flavors across a diverse menu, quick throughput, and an efficient labor model that is well suited for university dining programs. Continue reading “OnCampus Brands Signs Partnership with Star Ginger by Mai Pham to Expand its University Restaurant Campus Development”
LOS ANGELES (PRWEB) October 15, 2018 – Bespo, the revolutionary new waterless umami cauldron poised to take cooking to the next level, is live on global crowdfunding platform Kickstarter and raising funds to bring the project to life.
Bespo represents a true leap forward in cookware technology. Utilizing a traditional Japanese craft of ceramics called “Banko-yaki” and cutting-edge metal hybrid technique. Bespo seamlessly merges past with the present to introduce an all-new waterless cooking experience for everyone from the amateur to the professional chefs. Continue reading “Bespo is the Ultimate Waterless Cauldron Combining A Traditional Japanese Craft with Cutting-Edge Technology”
The Woodlands (Houston), Texas, September 2018… BENCHMARK®, a global hospitality company, with three distinctive brand portfolios, including Benchmark Resorts & Hotels, Gemstone Collection, and the London-based etc.venues, has just released its Top Ten Dining Trends for 2019. The trends were observed by Benchmark’s executive chefs and culinary experts at the company’s 80 luxury hotels, resorts and restaurants coast to coast, offshore and in Europe.
“Food and Beverage is an ever-evolving realm of experiences,” says Patrick Berwald, Benchmark’s vice president food and beverage. “The opportunity for us is not only to be ahead of the trend but to understand who tomorrow’s customer will be, what fulfills their needs and how our properties can be ready to meet that demand.” Continue reading “BENCHMARK® Announces the Top Ten Dining Trends for 2019”
NEW YORK, Sept. 15, 2017 – Michelin and Robert Parker Wine Advocate are pleased to announce that, in conjunction with the release of the 13th edition of the MICHELIN Guide New York City for 2018, the inaugural Robert Parker Wine Advocate Extraordinary Winery Awards will be introduced honoring the best wineries in the USA.
At this occasion, a gala dinner will be prepared by some of the most renowned chefs from Michelin starred restaurants around the country. Continue reading “Celebration of 2018 MICHELIN New York City Guide and Launch of Robert Parker Wine Advocate Extraordinary Winery Awards in New York City on 2017, Oct 30”
Annual duck competition calls for non-traditional holiday recipes using Maple Leaf Farms duck products
LEESBURG, IND., July 1, 2017 – Maple Leaf Farms challenges home cooks to think beyond the traditional with its theme for the 2017 Strut Your Duck Recipe Contest: Not-your-average Holiday Duck Recipe.
With this year’s contest, Maple Leaf Farms is looking for non-traditional duck recipes for any of the major national holidays from Valentine’s Day or Independence Day, to the big ones — Thanksgiving and Christmas. Original recipe entries that follow the theme may be submitted for any menu course — appetizer, soup, salad, entrée or even dessert — and must feature Maple Leaf Farms duck products. Continue reading “Maple Leaf Farms Announces 2017 Strut Your Duck Recipe Contest for Home Cooks”