Good Food Movement Principles Star in 2015 Restaurant Trends
The National Restaurant Association’s annual predictions of top culinary trends are out — and it looks like 2015 will be another great year for the fast-growing Good Food movement.
Category: Farm to table dining
Honey Butter Fried Chicken: A Fine-Feathered First Year in Chicago
When you write about the launch of a start-up business, it is often worthwhile checking back in to see how things are working out. It is especially rewarding to do when the enterprise has flourished — which is the case for Chicago’s Honey Butter Fried Chicken, which on Sept. 14 rounded out a smashing first year in business.
Chicago’s Sandwich Me In: Good Food with a Side of Sustainability
Justin Vrany’s Sandwich Me In — which serves local and sustainably produced food and has a zero-waste principle — is so busy that he is in the process of hiring a sous chef to help him with the load.
Raising the Bar on the Cider Trend
Hard cider can be described fairly as America’s native local drink, the most popular fermented beverage among the nation’s early drinkers. And while cider declined and today is a tiny sliver of the U.S. adult beverage market, sales and interest are surging all of a sudden.
Elevating Good Food with Rooftop Farmer Jen Rosenthal
Jen Rosenthal’s first full year as the rooftop farmer at Uncommon Ground restaurant can be fairly described as a big success. By the time the roughly half-year growing season ends in a few weeks, Rosenthal and her team of mainly interns and volunteers will have harvested nearly a ton of tomatoes, peppers, eggplants, greens, beans, herbs, and other produce, most of which is used in the restaurant downstairs.