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7 restaurants selling Dallas’ most expensive food
Insane: That’s the word Dallas chef Samir Dhurandhar uses to describe the money some people are willing to spend on dinner in Dallas right now. A meal for two at some of Dallas’ most expensive places, like Monarch, Nick & Sam’s Steakhouse and Shoyo, could cost $300 to $1,000 for two people. Or more. While Dallas has always had a reputation for being flashy, the city has more ultra-expensive restaurants than ever before. And prices at some of the most exclusive spots are at an all-time high: Food prices are inflated, restaurant workers are demanding higher wages and rent isn’t Read More
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African experts discuss food safety on the continent
Speakers at a roundtable discussion stressed the need to build capacity, engage policymakers, and use technology to improve food safety in Africa. The session, organized by the Africa Union Commission (AUC), featured Simplice Nouala head of the agriculture and food security division at AUC; Ade Freeman, regional program leader for Africa, Food and Agriculture Organization (FAO); Hermogene Nsengimana, secretary general, African Organization for Standardization; Ernest Aubee, head of the agriculture division at the ECOWAS Commission; and Hakim Mufumbiro, Uganda regional coordinator, CCAFRICA. The African Continental Association for Food Protection (ACAFP) is an affiliate of the International Association of Food Protection Read More
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Burial expands, Cold Mountain, ice cream Yule logs
Celebrate the season and traditions with pints of beer and ice cream. A South Slope brewery is bringing something new to the city to add more variety to tasting room guests. Burial Beer’s Collier Avenue expansion will include a rooftop wine bar and spacious restrooms. Highland Brewing Co. is revamping an old recipe and serving several new variations of its classic Cold Mountain beer. Raise a glass or a bottle to Asheville’s pioneer brewery during its silver anniversary year. Another decades-long tradition returns to Asheville. Ice cream Yule logs ordering begins at The Hop Ice Cream Café on Nov. 15. Read More
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Mom loses 100 pounds in 1 year after ditching fast food
A new mom lost nearly 100 pounds in one year when she stopped eating fast food. Lillie Monro, 24, from Halstead, United Kingdom, changed her lifestyle after her daughter was born. Doctors told Monro at the time that she might not see her baby grow up because of her weight, SWNS reported. According to the news agency, Monro has struggled with her weight for most of her life. As a teenager, she weighed 238 pounds and though she tried several diets, she always gained the weight back. COLLEGE STUDENT SHEDS 100 POUNDS AFTER YEARS OF DEDICATION: ‘THE GREATEST ACCOMPLISHMENT’ As Read More
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North Fort Myers farm-to-table restaurant wants you to know what’s in your food
NORTH FORT MYERS Your food shouldn’t be a mystery, but often the ingredients in your dinner are. Rose O’Dell King, the owner of Rosy Tomorrows Heritage Farm in North Fort Myers, is trying to change that. With a breeze blowing through the garden and the sun shining down on the longhorns, the farm-to-table experience is as authentic as it gets at Rosy Tomorrows. “Most of everything we serve comes from here,” said O’Dell King. She started the 100-acre farm nestled in North Fort Myers to feed her family. The restaurateur said she didn’t like not knowing what was in Read More
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Upside Foods opens cultivated meat production facility
BERKELEY, CALIF. — Cultured meat company Upside Foods, formerly Memphis Meats, has opened its Engineering, Production, and Innovation Center (EPIC) in Emeryville, Calif. The 53,000-square-foot campus is designed to produce any species of meat, poultry and seafood in ground or whole-cut formats directly from animal cells. The facility has custom-made, patented cultivators that can produce more than 50,000 lbs of finished product with future capacity of more than 400,000 lbs per year. The innovation center has areas to mill and mix cell feed and to formulate, package and test products. It also includes quality assurance facilities with an office for Read More
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La Bodega by Curate temporarily closes
The autumn season is a time for change and new beginnings. An Asheville restaurant group temporarily closes to begin an extensive renovation project, a contemporary mercantile expands to another local neighborhood, offering a wider selection of regional specialty eats and treats, and a one of the city’s beverage companies asks customers to support restaurant industry workers seeking sobriety with each purchase of a can of peach lemonade. 3-week closure La Bodega by Curate is a café, Spanish market and wine bar that opened at 32 S. Lexington Ave. in Asheville in May 2020. It will be closed Nov. 1-22 for Read More
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Richmond Food News: Week of Oct. 25-29
Rolling The Dice The name of the game is dealer’s choice, and the fate of your drink destiny is in the hands of the bartender. A more laissez faire approach for the imbiber, writer Bird Cox chats with spirit masters from The Jungle Room, Saison, Blue Atlas, L’Opossum, The Pitts and The Jasper about their opinions on the cocktail menu mainstay. (Richmond magazine) In The Neighborhood Looking to establish a cast of bar regulars and the type of spot that people pop into multiple times a week, Blair Manning recently opened Riverside Tavern in Westover Hills. Bringing new life Read More
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Dave’s Hot Chicken opens Thursday in Dearborn plus more restaurant and food news
Restaurant and food news Dave’s Hot Chicken opens in Dearborn: Los Angeles-based fried chicken restaurant Dave’s Hot Chicken is opening its first Michigan location Thursday in Dearborn. Expect crispy fried chicken sliders and tenders with customizable heat levels, plus mac and cheese, slaw and crinkle-cut fries. Spice levels go from light mild to “reaper,” which requires diners to sign waiver before consuming. The chain was founded by chef Dave Kopushyan and some friends in 2017 and has quickly gained a following and now has famous investors including Drake, Samuel L. Jackson, Maria Shriver and Michael Strahan. 22208 Michigan, Dearborn. (313) Read More
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Industry can use outbreak reports to decide on food safety programs
Opinion Editor’s note: This column was originally posted by Growing Produce. To subscribe, visit https://www.growingproduce.com/subscribe/ “What do you think was different this season?” While not the first question that needs to be asked when facing a product recall or being implicated in a foodborne illness outbreak, that question generally ranks in the top five. In my experience, invariably something, or several somethings, were different in a season when an incident hits. It isn’t always possible to pinpoint the specific root cause and the contributing or compounding factors. However, the effort of information and practices recall, document review, personnel interviews, Read More
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