NEWS TO KNOW
One Dish Cuisine Café named most allergy-friendly restaurant
AllergyEats has named One Dish Cuisine Café, Deli and Bakery, in Ellicott City, Maryland, the most allergy-friendly restaurant in the United States. This independent restaurant goes to amazing lengths to offer a best-in-class allergy-friendly environment, where dining out with food allergies and celiac disease can be a relaxing, enjoyable experience. One Dish Cuisine is free of most common allergens, including peanuts, tree nuts, eggs, fish, shellfish, wheat, and soy, as well as gluten. While the restaurant does serve dairy, all dairy-based meals are made in a separate kitchen with strict protocols in place to avoid cross-contact with milk, butter, and cheese. To further avoid possible cross-contact risk–and to increase the comfort of One Dish Cuisine’s food-allergic customers–owner Maureen Burke prohibits outside food from being brought into the restaurant.
“Each year, AllergyEats spotlights the most allergy-friendly chain restaurants. This year, for the first time, we’re showcasing the most allergy-friendly independent restaurant in the nation,” said Paul Antico, Founder and CEO of AllergyEats.
Call for chefs and chocolatiers to compete in Masters
Cacao Barry—producer of high-quality French chocolate and cocoa products for gourmet professionals—invites pastry chefs and chocolatiers to apply to participate in the U.S. national selections of World Chocolate Masters. With the announcement of the event’s 2017-2018 theme – “Futropolis” – Cacao Barry’s World Chocolate Masters team is urging chocolate artisans from across the globe to interpret what that means to their own culinary creations. While there are some basic requirements for size and scale, chefs are free to draw on their imagination to bring the theme to life through their work.
The U.S. national selections will be held on April 27-28, 2017, at the Chocolate Academy Centre at Barry Callebaut’s Region Americas facility in Chicago. During the three-day competition, each contestant will make a large chocolate showpiece that conveys the competition theme. “The World Chocolate Masters provides chefs from around the world the opportunity to think creatively and showcase their talents to the best in their field,” said Karl Helfrich, Region Americas Brand Manager for Cacao Barry. “The event’s theme is always open to interpretation by our chef competitors, but we believe Futropolis will elicit the most innovative and out-of-the-box creations witnessed in World Chocolate Masters history.”
NEW TO THE MENU
Annunciation restaurant appoints Executive Chef Jacob Cureton
Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune. Four years later, the restaurant continues to keep pace with the ever-evolving culinary scene in The Big Easy with recently appointed Executive Chef Jacob Cureton; a new menu of modern Creole and Southern cuisine; and the unveil of a newly renovated bar and bar program.
According to owner J.C. Romero, who developed and operated Tommy’s Cuisine and Tommy’s Wine Bar in 2003 with his father, Tommy Andrade, “With all of the amazing restaurants opening in New Orleans, I wanted to ensure that we stay relevant and adhere to today’s dining culture.
Chef Jacob’s approachable menu and our new bar area and bar menu offer something to fit everyone’s taste and budget.”
New Product: Organic and Fair Trade All Vegetable Shortening
Daabon Group has achieved the first Fair Trade USA certification of a palm oil product. Hain Celestial’s Spectrum Organic All Vegetable Shortening comes from rural, small-scale farmers in the Magdalena Region of Colombia. Daabon’s focus on sustainable production methods, farmer empowerment and long-term community development was recognized by Fair Trade USA, the leading third-party certifier of Fair Trade products in North America.
Palm oil is the most efficient oil crop in the world, offering up to nine times more oil than soybean and more than five times more oil than canola per acre. Additionally, palm oil is the most used vegetable oil crop in the world, used in over 50 percent of packaged consumer food products. Unfortunately, the industry has been linked to major issues such as deforestation, habitat degradation, climate change, animal cruelty and indigenous rights abuses in many countries where it is produced. In the face of those concerns, the Daabon Group offers a refreshing alternative.
STIRRING THE WEB
“Meet the new Nom, a food lover’s photo sharing dream” — techcrunch.com
“What a Donald Trump presidency means for food policy” — foodandwine.com
“A new kind of cut: GT Prime steakhouse in Chicago bucks tradition” — chefmagazine.com
WHERE YOU NEED TO BE
The Hotel, Motel and Restaurant Supply Show of the Southeast, Jan. 24-26, 2017, Myrtle Beach, S.C.
BevCon, Aug. 20-22, 2017, Charleston, S.C.