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Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane

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Content provided by Restaurant Business Online. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Restaurant Business Online or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, share highlights from their recent eating and drinking excursions.

Both editors attended a media preview of Taco Bell’s chef-created Crunchwrap Supremes. The chain tapped three emerging chefs to come up with variations of this wildly popular menu item, and the results included Indian and Thai versions as well as a Southwest-style hot chicken.

Bret also attended a Cava event at a country western bar in Williamsburg, Brooklyn, to celebrate the launch of the fast casual’s garlic ranch pita chips. The tie-in between ranch as a flavor and “ranch” as an icon of the American West was a little shaky, but Bret enjoyed the new chips and some ranch water cocktails.

Australian coffee café Bluestone Lane was also a recent stop on Bret’s itinerary. It’s known for its personalized service, and he reported that he did get extra-special attention along with his flat white. And Pat took a trip to Cape Cod and treated herself to a lobster roll done in the Connecticut style—hot and toasty with lots of melted butter. She also enjoyed a New England specialty: fried clam bellies.

Speaking of clams, we share a conversation with Sammy Monsour, chef at Joyce Soul & Sea in L.A. and an ambassador for Food for Climate League, where he is promoting sustainable bivalves like clams as well as sea vegetables. October is National Seafood Month, and Monsour describes how he sources and prepares fresh seaweed, sea lettuces and mussels at his restaurant. He also talks about his advocacy work with the Monterey Bay Aquarium and other nonprofits to help chefs and consumers make smarter choices when it comes to farm-raised and wild-caught seafood.

  continue reading

171 episoade

Artwork
iconDistribuie
 
Manage episode 446383169 series 3266502
Content provided by Restaurant Business Online. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Restaurant Business Online or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, share highlights from their recent eating and drinking excursions.

Both editors attended a media preview of Taco Bell’s chef-created Crunchwrap Supremes. The chain tapped three emerging chefs to come up with variations of this wildly popular menu item, and the results included Indian and Thai versions as well as a Southwest-style hot chicken.

Bret also attended a Cava event at a country western bar in Williamsburg, Brooklyn, to celebrate the launch of the fast casual’s garlic ranch pita chips. The tie-in between ranch as a flavor and “ranch” as an icon of the American West was a little shaky, but Bret enjoyed the new chips and some ranch water cocktails.

Australian coffee café Bluestone Lane was also a recent stop on Bret’s itinerary. It’s known for its personalized service, and he reported that he did get extra-special attention along with his flat white. And Pat took a trip to Cape Cod and treated herself to a lobster roll done in the Connecticut style—hot and toasty with lots of melted butter. She also enjoyed a New England specialty: fried clam bellies.

Speaking of clams, we share a conversation with Sammy Monsour, chef at Joyce Soul & Sea in L.A. and an ambassador for Food for Climate League, where he is promoting sustainable bivalves like clams as well as sea vegetables. October is National Seafood Month, and Monsour describes how he sources and prepares fresh seaweed, sea lettuces and mussels at his restaurant. He also talks about his advocacy work with the Monterey Bay Aquarium and other nonprofits to help chefs and consumers make smarter choices when it comes to farm-raised and wild-caught seafood.

  continue reading

171 episoade

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