On Oct. 16, 2017 Les Dames d’Escoffier New York—a chapter of the preeminent professional women’s culinary organization—presented “The Next Big Bite: How We Will Eat & Drink,” with expert panelists predicting what’s next in food. Moderated by Dana Cowin, DBC Creative, host of Speaking Broadly, and former editor-in-chief of Food & Wine, the panel included Melissa Clark, … [Read more...] about Expert Panel Predicts 2018 Culinary Trends
Food Trends
Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale
A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta YIELD: 6 servings INGREDIENTS 1 head cauliflower (florets only, cut into 1-inch pieces) ½ quart heavy cream 6 whole eggs 2 tablespoons extra-virgin olive oil 2 cups semolina flour 2 cups all-purpose flour 6 ounces smoked bacon slab (cut into 1-inch by ½-inch pieces, rendered crispy) 3 ounces … [Read more...] about Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale
Gluten-free Catering 101
By Beckee Moreland, Beyond Celiac What to consider to ensure you’re safely serving gluten-free food Gluten-free food continues to grow in popularity, resulting in increased options for people living with celiac disease. While more options plus better-tasting varieties are welcomed by the gluten-free community, food safety—especially when eating outside the home—remains a top … [Read more...] about Gluten-free Catering 101
