Whiskey for All

Heather Greene does not immediately strike you as an expert on whiskey. Diminutive in size and female, she rebuffs the stereotypically male dominated whiskey world and opens its up to…

The Entree

The Daily Tout

Whisk(e)y Distilled: A must read to sip by

Heather Greene's new book is a great read to sip by

Heather Greene does not immediately strike you as an expert on whiskey. Diminutive in size and female, she rebuffs the stereotypically male dominated whiskey world and opens its up to a much broader audience. Whiskey itself is enjoying a renaissance of sorts, rapidly increasing in popularity in the past few years. Its subtle and not so subtle nuances have become more discernible as its audience has becomes more discerning. “With every passing day, the peril of sounding like an idiot when talking about­­­ – or even referring to – whiskey grow,” as Anthony Bourdain says. And Heather Greene is here to…

The Culinary Institute Of America Introduces The Food Business School

St. Helena, CA, November 8, 2014 — The Culinary Institute of America (CIA) today announced plans to launch The Food Business School (FBS), its new center for executive and graduate education. The Food Business School broadens the CIA’s commitment to the future of food education and leadership with specialized programs for executives, recent graduates, and mid-career explorers. The mission of the FBS is to enable and empower entrepreneurial leaders to design, deliver, and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities. Registration for programs at The Food Business School will begin January 2015 with…

Restaurant Performance Index Declined in September 

emptyseats

WASHINGTON, Oct. 31, 201– As a result of softer customer traffic levels and a somewhat  tracks the health of and outlook for the U.S. restaurant industry – stood at 101.0 in September, down 0.9 percent from its August level. Despite the decline, the RPI remained above 100 for the 19th consecutive month, which signifies expansion in the index of key industry indicators. “The September decline in the RPI was due in large part to a dampened outlook among restaurant operators for business conditions in the months ahead,” said Hudson Riehle, Senior Vice President of the Research and Knowledge Group for the…

Tasteful News

Wilma Beasley Bonerasky

Who made this Burger?

Whose signature burger is this?

If you know who made this burger its signature meal, the top of the menu entree, email us at FoodieDaily, the name of the restaurant and we will send a certificate for a complimentary burger to the first 10 responses. Good luck. Have fun. Enjoy the burger.

The power of a Choco Pie

Choco Pies are more than a flavorful treat

Choco Pie is an iconic Korean snack akin to the American Twinkie. These individually wrapped patties are more than just a chocolate-covered marshmallow and cookie treat; they represent the political tensions between the North and the South. Most people take Choco Pies for granted—they can be bought by the case…

Ktown Night Market’s Food Truck Alley 4/18-4/19

“There has been an explosion of food trucks in this area,” Stella Cho, KCM publicist, remarks.  The prevalence of food trucks in Ktown, Koreatown, Los Angeles, helps explain why the inaugural Ktown Night Market features Food Truck Alley, a gathering of local, mobile eats. The Ktown Night Market’s Food Truck…

Kombucha Dog

Kombucha Dog is one man’s venture satisfy his craving for the kombucha, fermented tea, while also helping dogs find homes.  Michael Faye, a dog photographer and health conscious Californian, began brewing in 2010. After experimenting with over 200 teas and fermenting 60, Faye perfected his kombucha recipe.  Kombucha Dog currently…

Your most interesting meal . . . ever.

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  Bubbles, cubes and paste are on a plate your server is bringing to you. No, it’s not a science project, dinner has arrived. Molecular Gastronomy has taken the world by storm. New restaurants are opening up, and former restaurants are updating their menu, to transform everyday dishes into futuristic…

Move over Bacon, Phoney Baloney has arrived

Meeting the makers behind the creation of the food products we consume is one of the highlights of any food show. It always a pleasure to meet the person behind the product and hear the story of their brand. A wildly fun couple, Kyle Domer and Andrea Dermos introduced me…

Omnibar introduces beef based protein bar at Expo-West

Many would be upset waiting with the 30,000 plus attendees that eagerly lined the Anaheim Convention entrances Friday to view the latest and greatest all natural food offerings from across the USA and the Globe at this year’s Natural Products Expo West. I was ecstatic. The crowd solidified the fact…