2026

Original Café Beaujolais Black Bean Chili

Surely no old-time Café Beaujolais preparation is found in more fans’ freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia’s choice. —Margaret S. Fox

MIBE Summit: Helping Hospitality Leaders Reach New Heights in 2026

With the Rocky Mountains as its backdrop, the upcoming MIBE Summit—taking place Jan. 25-27 in Denver—is embracing a theme that feels especially fitting.

“It’s called ‘Unleash Potential,’ and it’s the idea that we’re all summiting our own mountain,” says Anthony Lambatos, the founder of MIBE (Make It Better Every Day), a culture-building and training organization for business leaders. “We all have our own challenges. How are we going to get to the top?”

Sustainable New Year: How Caterers Can Go Green in 2026

Focus on your trash. It may sound unsexy, but it’s a game-changing place to start if you’re serious about making your catering business more sustainable in 2026.

That’s one of the tips from Steve Short, a longtime sustainability expert who’s the COO of the Steve Short Culinary Team and Atlasta Catering in Phoenix, and a member of the CFE News advisory board. CFE News asked Short for the practical guidance he’d give other caterers looking to make meaningful sustainability changes in the new year.

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