The LEGENDARYBern’s Steak House is having a dinner at the James Beard House this week. Chef de Cuisine Chad Johnson is a semi-finalist for this year’s Jame Beard Awards. I so wish I could be there. I had dinner at Bern’s Steak House years ago when I was in Tampa working on an engagement. Back then, I was an internal auditor for Macy’s Department Stores. The manager on the project loved Bern’s and I can see why. It was the first time I witnessed a tableside Caesar salad. The steaks were delicious. We got a tour of the kitchen. We saw the fish tank with all the fresh fish. We saw the bakery when the bread. After dinner we went upstairs to the dessert room. It was the ultimate dining experience. If you are ever in Tampa, I highly recommend going.
On May 10 and 11, at the New School, food and drink leaders from around the nation will gather for the 2014 Edible Institute, a 2-day discussion of the most important topics in the American food and drink movement. In addition to the Edible publishers — representing nearly 90 communities, from Edible Shasta Butte (northern California) to Edible Sarasota (Florida), and every delicious place in between — expect the room to be packed with wine and beer makers, food activists, agribusiness dropouts, culinary students, talks and panels by farmers, chefs, drink makers, journalists and food and drink enthusiasts (like you).
Farmer's Fridge Salad Vending Machine Sells Organic Food On The Go
Farmer’s Fridge is a food company with a unique product: a vending machine that sells salads packed in sealed, recyclable containers.
The company prepares gourmet salads, snacks, and breakfast food early in the morning from fresh produce that are organic and mostly locally sourced. The company prepares the food daily in a fully licensed shared kitchen then delivers the packed salads to the vending machines by 10 AM. Unsold salads are donated to a local food pantry.
Crunchy, Minty, Less Sugar, More Sriracha And Fancier Condiments: Trends From The Winter Fancy Food Show
“These trends capture the creativity of specialty food producers, and the care they put into crafting exciting taste experiences, whether they are reinventing familiar products with unexpected flavors or opening an audience to lesser-known ingredients,” said Denise Purcell, Senior Director of Content for the Specialty Food Association, and one of this year’s trendspotters.”
The Jam Stand, Not Just Peachy, Sriracha Jam, Booth 5610A
From alternative protein treats and 3D printed eats to breakfast-making robots and nutrient scanners, these futuristic food tech and food science innovations hope to make our food more accessible, sustainable and transparent.
Neil Grimmer of Plum Organic Will Keynote At Winter Fancy Food Show
Neil Grimmer, co-founder and president of Plum Organics, a fast-growing producer of organic foods for babies, toddlers and children, will be the keynote speaker at the Winter Fancy Food Show in San Francisco.
Grimmer will talk about how his passion to ensure healthy eating “from high chair to the lunch box” has helped Plum skyrocket from start-up to $93 million brand in just six years. The event is presented by the Specialty Food Association, owner and producer of the Winter Fancy Food Show and the Social Venture Network.
Now in its 39th year, the show is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. It takes place Jan. 19 – 21, 2014, at Moscone Center. Registration is open at www.fancyfoodshows.com. The keynote is 5 – 6 p.m. on opening day and open to all attendees at no charge.
BakeSpace.com’s TECHmunch Food Blogger Conference returns to Southern California in January 2014, and this time we’re adding some Disney Magic! You can attend just the conference, or turn TECHmunch into a fun-filled getaway! TECHmunch combines networking, panels, tastings and demos to inspire even the most seasoned culinary/ lifestyle blogger. The goal is to provide you with the ingredients you need to succeed and pursue your passion. Who should attend? Food, wine and lifestyle bloggers of every level and brand representatives, PR pos and other marketing communications specialists who want to connect and form partnerships with food bloggers.
Ja Rule is joining the ranks of 2 Chainz, Coolio and Tony Danza. The rapper is planning to release a microwave cookery book using the skills he learned in prison. The 37-year-old rapper, who was born Jeffrey Atkins, served almost two years behind bars for tax evasion and attempted criminal possession of a weapon. While he was inside, the food was not to his liking. This dissatisfaction forced him to prepare his own meals using the tools he had on hand, namely, a microwave.
A changing climate could impact the food that we eat, as alterations to the chemistry of the ocean or the world’s weather have the potential to make some animals and plants extinct. The GhostFood truck simulates what this reality might be like, where the tastes of vanished foods are resurrected through an apparatus-based eating experience.