In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
Chef ego is legendary. With every compliment of how great last night’s veal cheeks were or how that amazing crayfish bisque was “to die for,” heads can get a bit inflated — and if you aren’t careful, can lead to intolerable arrogance. At the same time, skill breeds confidence worthy of touting. What is the balance between chef confidence and chef ego, and how do you make the most out of both?
In this Table 42 Vignette, Chef Vu demonstrated for us their signature dish: Live Whole Maine Lobster Pho. They get them alive and then they poach them, “...we take them all apart, and then deshell them and put it back together” in order to make it easier for the guest to eat.
Listen, I get it. There’s nothing more satisfying than telling off the disgruntled customer who gave you a 1 star for being too expensive or that your restaurant is too modern or hipster. It feels so good — for a moment — but then you have potentially lost more customers by telling that person off because it’s public. Even if it’s sent in a private message, it can easily be screencapped and shared with all of the world to see.
Soft drinks have been going through some hard times. Soda is falling flat, not necessarily in flavor, but in consumption. ABC News reported that 2015 marked the lowest consumption per capita in the last 30 years, and according to Fortune, sales for carbonated soft drinks have declined for the 11th year in a row. Needless to say, this isn’t a mere trend we’re seeing in consumer demand. It’s a tremendous societal shift.
Kombucha is centuries old, but in the U.S. market, it has never been more popular. Numbers continue to grow, with the Mintel reporting that 51 percent of U.S. Adults aged 25-34 years drink it. Starting in health food stores, the probiotic beverage is gaining popularity among the health-conscious and can now be found in most convenience stores.
Skeptics were quick to say that there was no way this kind of success would continue and that consumer’s love of the better-burger segment would be fleeting. Fast forward to 2016, the fast casual burger sector has yet to reach its full potential, with new burger concepts flooding the marketplace every day.