Sweet Soy-Glazed Short Ribs in Kabocha Squash by Chef Kyungwon Kim
Chef Kyungwon “Ky” Kim of Nuri Steakhouse in Dallas puts a Korean spin on the Thanksgiving table with this take
Boston Bound: The New England Restaurant & Bar Show Returns April 26-27
For two days each spring, the best of New England’s restaurant and bar industry converges on one show floor, the New England Restaurant & Bar Show. The region’s largest restaurant, bar, and foodservice event returns April 26 and 27 at the Thomas M. Menino Convention & Exhibition Center, organized by the Massachusetts Restaurant Association. More than 300 exhibitors and brands will be on hand across two days of exhibits, pavilions, culinary demos, and education sessions — all included with registration.
Travel Table: History on the Menu at Miami’s Red Rooster Overtown
By Jay Webber, publisher of CFE News Sometimes a change of scene doesn’t require a passport—just a reservation. Recently Sara
Travel Table: Lobster Linguine on the Amalfi Coast
My family had the opportunity to tour the Amalfi Coast this past year. We experienced the amazing culinary destinations this special place has to offer, from cooking classes and farms producing olive oil and lemons, to some of the best restaurants in the world. It was a true immersion in Italian coastal culture.
Strong Early Bookings Point to a Festive Holiday Event Season
By Sara Perez Webber ’Tis almost the season—will your stockings be stuffed with holiday bookings? In what may be a
Four Economic Pressures on Hospitality—and How to Handle Them
By Ben Johnston, chief operating officer of Kapitus Critical issues continue to challenge small businesses in the hospitality sector, from
Caterer Close-Up: Ken Barrett-Sweet of Boston’s The Catered Affair and Folio
Long before he stepped into Le Cordon Bleu in France, Ken Barrett-Sweet’s culinary journey began in Alabama with a simple recipe: one wise grandmother and a set of well-worn pots and pans.
“I must have had four or five,” he recalls. “While other kids played with dolls, I played chef. My grandmother gave me her old cookware, and I’d mimic her every move.”
CORE’s “Serving Up Hope” Campaign Supports F&B Families in Need
CORE, the national nonprofit that provides financial relief to families of food-and-beverage employees navigating health crises, natural disasters or other
Single-Use Packaging Makes Catering Easy
Catering plays an increasing role in today’s foodservice industry, especially with a return to offices and foodservice options continuing to diversify. As a result, the demand for convenient, sanitary and scalable catering solutions continues to grow.
At the heart of this is foodservice packaging—a reliable, convenient and sanitary solution that meets the evolving needs of caterers and their customers. From off-site or workplace events to corporate fundraisers and galas, single-use foodservice packaging, used at least once a week by more than 50% of Americans, is proving to be an essential part of modern catering success.
Why Plant Based World Expo Belongs on Your Calendar
Plant Based World Expo North America is back and better than ever! Taking place on December 2–3, 2025, at the Javits Center in New York City, it’s the premier event for foodservice professionals and retail buyers looking to source plant-based solutions to keep your customers satisfied.
“My Gen Z customers want to eat healthier, are more concerned about animal welfare, and truly understand the environmental impact of conventional animal products,” says attendee Rob Morasco, Vice President Innovation, Sodexo Campus. “They are looking for these alternative products to meat and dairy, and if we don’t offer them, they will go somewhere else. Plant Based World Expo allows me to source that super-cool new thing Gen Z is looking for.”